Tasty Tuesday: Garden Vegetable Lasagna & Link Up

Hi friends and welcome to another Tasty Tuesday!  I'm so glad you're here!

Today I share an absolute favorite of mine, which just happens to be the perfect way to use up some of those delicious Summer veggies.  While this may not be the fastest dish to prepare with all the chopping involved it is well worth it.  

Either visit your backyard garden or the local farmer's market and try this one right away.   This is the perfect spin on a classic lasagna, and paired with a simple salad you've got a delicious and veggie-packed meal.  Here's what you'll need...

Printable Recipe

Extra virgin olive oil

2 cups chopped onion

2 Tablespoons minced garlic

2 cups chopped zucchini

2 cups chopped yellow squash

2 cups sliced carrots

2 cups chopped broccoli

1/2 cups flour

3 1/2 cups milk (I used 2%)

1 cup Parmesan cheese, divided

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 1/2 cups cottage cheese (I used low-fat)

2 cups shredded mozzarella cheese, divided

8-10 lasagna noodles, cooked

After chopping all the veggies, heat a small drizzle of olive oil in the pan and add the onion.  Once they start turning a bit translucent add the garlic for about 3-4 minutes.

Scoop these into a bowl and set aside.  Then add the squash and zucchini to the pan until they start to soften and barely brown.

Scoop these out into the bowl with onion and garlic and throw in your carrots.  Once they start to soften add the broccoli as well.

Once these are soft but still have a slight bite to them, add these to the bowl with the other veggies, salt, and mix together.  Then set aside.

Moving right along.  In a medium sauce pan over medium heat combine the flour with the milk, whisking constantly until you get a small boil (really just a few large bubbles) and the mixture gets thick.  Once it does take it off the heat and add 1/2 cup parmesan cheese and salt and pepper to taste.  Once that's smooth stir in the spinach.

Now for your last step before assembling, in a separate bowl combine the cottage cheese with 1 1/2 cups of mozzarella cheese and stir well.

Ok it's time to start assembling the lasagna!!

Coat the bottom of a 13 x 9 x 2 baking dish begin with 1/2 cup of the spinach sauce.  This is will just barely coat the dish and that's exactly what we want (and it keeps us from having to grease it!)

Arrange a layer of noodles on top of that.

Top this with half of the cottage cheese mixture.

Then half of the veggie mixture.

Then repeat all the layers again, ending with noodles.  Top it off with remaining spinach mixture over noodles and parmesan and mozzarella cheese.

Bake this in a 375 degree oven covered for 20 minutes, then uncovered for another 20 minutes or until the top is nice and golden brown.

Here it is in all it's hot bubbly delicious-ness.

Printable version found here!

Linked with:  Melt in your Mouth Monday, Feeding Big, Emily, Mandy, Kathe with an E, Table for Seven, Moonlight & Mason Jars, The Homemaking Party, Lamberts Lately, THE Pin it Party

Now on to the party!  Last week's features are....

Stuffed French Bread-4 Sons "R" Us

French Tarragon Chicken-Make Mine Lemon

Italian Zucchini Saute-Musings of a Vintage Junkie

Perfectly Light and Fluffy Gluten Free Pizza Crust-Happy Healthy Holy Home

If you were featured feel free to grab a featured button here:

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An InLinkz Link-up