Garden Lasagna

Garden Lasagna Recipe

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Wendy Chambers


Took to work, everyone loved it.
Wanted recipe

★★★★★ 1 vote
40 Min
45 Min


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

How to Make Garden Lasagna


  • 1Preheat oven to 400 degrees Fahenreheit
  • 2Slice 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.
  • 3Chop 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
  • 4Combine 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.
  • 5Spray 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.

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