Garden Fresh Lasagna
Indulge in a vibrant Garden Fresh Lasagna, inspired by the flavors of spring and my mom's love for cooking. This melodic dish is beautifully layered with a variety of fresh and colorful vegetables, including spinach, carrots, zucchini, and squash, enveloped in creamy ricotta and melty mozzarella. Even the most devoted meat lovers will be enchanted by its heartiness, making it the perfect vegetarian main course for any occasion. Enhanced by a rich marinara sauce, every bite is a celebration of vegetables and flavor. Enjoy this dish fresh from the oven, or prepare it ahead of time for an effortless and delightful meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Lasagna noodles
8 ounces (uncooked)
Baby carrots
10 (cut into thick slices)
Broccoli florets
1 cup (fresh or frozen)
Zucchini
1 (sliced)
Yellow squash
1 (sliced)
Frozen chopped spinach
20 ounces (thawed and squeezed dry)
Ricotta cheese
8 ounces (unsweetened)
Marinara sauce
26 ounces (store-bought or homemade)
Mozzarella cheese
12 ounces (shredded)
Parmesan cheese
1/2 cup (grated)
Instructions
1
Bring 3 quarts of water to a rolling boil in a large 6-quart saucepan set over high heat.
2
Add the lasagna noodles and cook for 3 minutes, then stir in the baby carrots and cook for an additional 2 minutes.
3
Next, add the broccoli florets, zucchini, and yellow squash to the pot, continuing to cook for the final 2 minutes or until all vegetables and pasta are tender.
4
Drain the mixture thoroughly to remove excess water, and set aside.
5
While the noodles and vegetables are cooling, squeeze any excess liquid from the thawed spinach and combine it well with the ricotta cheese in a mixing bowl. Season with salt and pepper as desired.
6
Preheat your oven to 400°F (200°C).
7
In a greased 13x9-inch baking pan, spread a layer of one-third of the marinara sauce evenly across the bottom.
8
Layer half of the lasagna noodles on top of the sauce, followed by half of the vegetable mixture, half of the spinach-ricotta blend, and half of the shredded mozzarella cheese.
9
Pour half of the remaining marinara sauce over the layered ingredients.
10
Repeat the layering process: add the remaining noodles, vegetables, spinach-ricotta mix, and mozzarella cheese. Finish by topping the lasagna with the remaining marinara sauce and a sprinkle of grated parmesan cheese for added flavor.
11
To prevent spilling, place the lasagna pan on a large baking sheet lined with foil.
12
Bake the lasagna uncovered for about 30 minutes, or until it is hot and bubbly in the center.
13
Allow the lasagna to rest for 10 minutes before serving. For ease of preparation, this dish can be assembled up to 2 days in advance; simply cover and refrigerate, taking it out to sit at room temperature for about an hour before baking. If baking from cold, extend the baking time to 1 hour at 350°F (175°C).
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garden Fresh Lasagna?
It is a vibrant, vegetable-heavy lasagna inspired by spring flavors and layered with spinach, carrots, zucchini, and squash.
What vegetables are included in this recipe?
The recipe features baby carrots, broccoli florets, zucchini, yellow squash, and frozen chopped spinach.
Is this lasagna suitable for vegetarians?
Yes, this is a meatless dish that serves as a perfect vegetarian main course.
How much water is needed to boil the noodles?
You should bring 3 quarts of water to a rolling boil in a large 6-quart saucepan.
How long should the lasagna noodles cook before adding vegetables?
Cook the noodles for 3 minutes before adding the baby carrots.
When do I add the baby carrots to the pot?
Add the carrots after the noodles have already cooked for 3 minutes.
When should the broccoli, zucchini, and squash be added?
Add these vegetables after the carrots have cooked for 2 minutes.
How long do the final vegetables and pasta cook together?
They cook for a final 2 minutes or until all items are tender.
How do I prepare the frozen spinach?
Thaw the spinach and squeeze out all excess liquid before mixing it with cheese.
What is the spinach mixed with?
The spinach is combined well with 8 ounces of unsweetened ricotta cheese.
How do I season the spinach and ricotta mixture?
You can season the blend with salt and pepper as desired.
What temperature should the oven be preheated to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
What is the first step in assembling the lasagna?
Spread one-third of the marinara sauce evenly across the bottom of a greased 13x9-inch pan.
What is the order of the first layers?
After the sauce, layer half of the noodles, half of the vegetables, half of the spinach-ricotta blend, and half of the mozzarella.
How much mozzarella cheese is used in total?
The recipe calls for 12 ounces of shredded mozzarella cheese.
What goes on top of the final layer of lasagna?
Finish with the remaining marinara sauce and a sprinkle of grated parmesan cheese.
Why should I use a foil-lined baking sheet?
Place the lasagna pan on a foil-lined sheet to prevent any spilling in the oven.
Should the lasagna be covered while baking?
No, the lasagna should be baked uncovered.
How long does the lasagna need to bake at 400F?
Bake for about 30 minutes or until the center is hot and bubbly.
How long should the dish rest after baking?
Allow the lasagna to rest for 10 minutes before serving.
Can I prepare this lasagna ahead of time?
Yes, you can assemble it up to 2 days in advance and refrigerate it.
What should I do before baking a refrigerated lasagna?
Take it out of the refrigerator and let it sit at room temperature for about an hour.
How do I bake the lasagna if it is being cooked from cold?
Extend the baking time to 1 hour and lower the temperature to 350 degrees Fahrenheit.
How many lasagna noodles are used?
The recipe requires 8 ounces of uncooked lasagna noodles.
What kind of broccoli should I use?
You can use 1 cup of either fresh or frozen broccoli florets.
How should the carrots be prepared?
Use 10 baby carrots cut into thick slices.
Is the ricotta cheese sweetened?
No, the recipe specifies 8 ounces of unsweetened ricotta cheese.
What type of marinara sauce is recommended?
You can use 26 ounces of either store-bought or homemade marinara sauce.
What is the final topping for the dish?
Grated parmesan cheese is added at the end for extra flavor.
What size baking pan is needed?
A standard 13x9-inch baking pan is required.