Almost everyone likes lasagna, but with summer gardens ripe with vegetables any time now, use them to make a delicious and healthier vegetable lasagna. Still full of flavor and very satisfying! Eat your garden vegetable lasagna with a fresh salad from your garden as well!

This recipe is great for a pot-luck, parties, and as an everyday meal when you want a nice pasta favorite for dinner or even lunch. Makes great leftovers. Pack for a healthy and satisfying lunch. Doesn't cost much to make and provides many large servings!

Ingredients

2-3 large fresh tomatoes from your garden, diced

about 9 lasagna noodles

1-2 medium yellow squash or zucchini from the garden, sliced

1/4 cup fresh garden basil, chopped finely

1 small can tomato sauce

about 2 cups broccoli

1 large onion, finely chopped

about 3 large cloves garlic, minced

about 1 cup fresh spinach, torn roughly

1 large container (about 16 ounces) low-fat cottage cheese

1 brick mozzarella cheese, cubed

1/2 brick firm tofu, crumbled and drained well

1 large garden carrot, shredded

Directions

While the lasagna noodles cook according to package directions (usually about 8-12 minutes), prepare the veggies. Set vegetables and herbs aside as you chop them. Drain the lasagna noodles and run a little cold water over them. Set aside for 2-3 minutes until cool enough to handle, then lay flat to dry slightly so you can use them to assemble your lasagna layers.

Pre-heat oven to about 375 degrees Fahrenheit. In a rectangular casserole dish, arrange three noodles or enough to cover one layer of the bottom of your dish. Add some crumbled tofu and veggies and herbs. Add a few dollops of cottage cheese sporadically and some cubes of mozzarella. Cover with a layer of noodles and repeat. For the top layer, cover with a layer of noodles and only add cottage cheese and mozzarella. Cover with the can of tomato sauce.

Bake at 375 degrees for about 40 minutes. Serve warm. Tastes great the next day after it gets a chance for all the flavors to mix together more.

Note: Sometimes the lasagna is a little watery and loose. Let stand for a bit longer or prepare a day ahead of time to better avoid this.

Variations

 Note: mix all the vegetables and herbs together in one large dish to save time when assembling your layers for this dish.

Cottage cheese is very tasty and much healthier than ricotta, but if you love ricotta, feel free to use it. I prefer cottage cheese as it's healthier and cheaper! I think it has more flavor as well and adds an interesting texture and flavor.

All of the vegetables are optional. Choose your favorites. This recipe is very versatile and fairly easy as well. As is, the recipe is suitable for vegetarians. Use cheese alternatives for a vegan dish.

Turns out delicious each time! Enjoy.