Farmers' Market Vegetable Lasagna
Try this Farmers' Market Vegetable Lasagna recipe, or contribute your own.
Try this Farmers' Market Vegetable Lasagna recipe, or contribute your own.
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 8 oz shredded mozzarella cheese
- 10 oz lasagna noodles
- 24 oz marinara sauce
- 1/2 cup packed fresh basil chopped
- 2 medium yellow summer squash chopped
- 2 medium zucchini chopped
- 3/4 cup grated parmesan cheese divided
- 2 large shallots or 1 onion chopped
- 24 oz fat-free cottage cheese drained well
- Carbohydrate 38.20486600154 g
- Cholesterol 53.240548776006 mg
- Fat 11.6306885393838 g
- Fiber 3.3447627429835 g
- Protein 26.0681529044296 g
- Saturated Fat 5.20183495846935 g
- Serving Size 1 1 Serving (341g)
- Sodium 965.802665190407 mg
- Sugar 34.8601032585565 g
- Trans Fat 0.904516168663429 g
- Calories 362 calories
Step-by-step
- Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.
- Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots or onion then saute until softened, 3-4 minutes, then add garlic and saute for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then saute until crisp tender, 4-5 minutes. Add marinara sauce then turn heat down and simmer until zucchini and squash are al dente, 5-7 minutes (a splatter screen is helpful.) Do not overcook or vegetables will be mushy. Set aside to cool slightly.
- In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
- Preheat oven to 350 degrees then spray a 9x13" pan (could use 2-8x8" pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture, and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
- Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
A Weeknight Wonder: Farmers' Market Vegetable Lasagna
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. My days are a whirlwind of meetings, school runs, and trying to squeeze in a workout before collapsing into bed. But there’s one thing that always makes me feel grounded and happy: cooking a comforting meal for my family. This Farmers' Market Vegetable Lasagna has become a weeknight staple in our house. It’s surprisingly easy to make, packed with fresh veggies, and delivers that satisfying, warm feeling that only homemade lasagna can provide. The best part? It’s incredibly adaptable to whatever seasonal produce I find at the local farmers' market.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and fussy ingredients – this lasagna focuses on fresh, vibrant flavors. I often start with a quick trip to the market, grabbing whatever colorful vegetables catch my eye. Zucchini, yellow squash, bell peppers – it all works beautifully! Sometimes, I even add roasted eggplant or mushrooms for an extra layer of flavor. The key is to not overcook the vegetables; you want them to retain their texture and sweetness. A little sautéing with garlic and olive oil is all they need to bring out their natural deliciousness. The combination of the creamy ricotta, tangy marinara, and melting mozzarella is simply irresistible, and it always makes for a crowd-pleasing dish.
This lasagna isn't just about convenience; it’s about creating a moment of peace and connection in my otherwise hectic schedule. The aroma of simmering sauce and baking cheese fills the kitchen, creating a welcoming atmosphere that invites my family to gather around the table. The simple act of layering the ingredients, carefully placing each noodle and dollop of ricotta, becomes a meditative ritual for me. It’s a moment to disconnect from the daily grind and focus on the simple pleasure of creating something nourishing and delicious.
Beyond the weeknight convenience, this lasagna is incredibly versatile. It’s a perfect dish to bring to potlucks, family gatherings, or even a casual dinner party. It can easily be made ahead of time and reheated, which makes it ideal for busy schedules. And let's not forget the leftovers – they’re just as delicious the next day, making it a truly efficient and satisfying meal.
Making this lasagna has become a way for me to connect with the seasons, my family, and myself. It's a reminder that even amidst the chaos of everyday life, there's always time for a little bit of joy, and a whole lot of deliciousness, in the kitchen. So, next time you're short on time but craving a hearty and healthy meal, give this Farmers' Market Vegetable Lasagna a try. You might just discover your new favorite weeknight dinner.
Ingredients You'll Need:
- Lasagna noodles
- Marinara sauce
- Cottage cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh basil
- Zucchini
- Yellow squash
- Shallots or onion
- Garlic
- Olive oil
- Salt and pepper
Pro Tip: For an extra touch of flavor, consider adding a sprinkle of red pepper flakes to the vegetable mixture.
