Garden Lasagna Recipe

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Garden Lasagna

Wendy Chambers

By
@wendynana

Took to work, everyone loved it.
Wanted recipe


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Serves:

6

Prep:

40 Min

Cook:

45 Min

Ingredients

6
no cook lasagna noodles
1
large tomatoe diced
1
red bell pepper,seeded and halfed
1
onion (small), diced
2
small eggplant, sliced
2
med zucchini, sliced
1 c
pasta sauce
1 clove
minced
1 pinch
salt and pepper
1 1/2 Tbsp
fresh basil, chopped
1 1/2 tsp
italian seasoning
1
egg
16 oz
cottage cheese, lowfat/ricotta
12 Tbsp
parmigiano-reggiano, grated
1 pinch
garlic powder
2 Tbsp
olive oil, light

Directions Step-By-Step

1
Preheat oven to 400 degrees Fahenreheit
2
Slice eggplant, and zucchini thinly. Core bell pepper, remove seeds and slice half of it. I brushed a little olive oil on both sides of vegs, then sprinkled ital. seasoning on and grilled the vegs using my grill pan on med heat. Cook just a couple min on both sides, mine had grill marks. Set vegetables aside.
3
Chop tomato, onion basil and garlic sauté in a little oil: I added a little salt, back pepper, dash of cayenne and the grilled bell pepper(sliced) and set aside
4
Combine cottage/ricotta cheese a in a bowl with basil, garlic powder, a bit of salt and pepper, ½ teaspoon Ital seasoning, egg, and 8 tbl spoon parmesan cheese. Mix well.
5
Spray 9x9 baking dish. Place a layer of eggplant in the bottom of the dish (about 5 slices), spoon some sauce, cover with a layer of zucchini, a layer of onions, garlic, pepper and tomato mixture. Top with lasagna noodles., more sauce. Spread half of cottage cheese mixture over noodles, then repeat layers of eggplant, zucchini, onions, peppers/ tomato. Top with another layer of noddles, then spaghetti sauce. Carefully spread remaining cottage cheese mixture over the top, last of the sauce then sprinkle with remaining parmesan. Cover with aluminum foil or a baking sheet and bake for 45 minutes.