Vegetable lasagna made from fresh garden veggies makes a delightful meal on those chilly fall evenings. Not only does it put your fresh garden vegetables to good use, it provides a healthy alternative to traditional lasagna with heavy meat sauces.
I made this vegetable lasagna recipe and my family simply fell in love with the creamy Alfred sauce, ricotta and sautéed veggies sandwiched between thin layers of lasagna noodles.
1 small to medium Zucchini
1 small to medium Summer Squash
1 to 2 cups Fiddleheads (or spinach)
2 to 3 Carrots
Better than Bouillon Chicken Base
Alfredo Sauce (15 ounce jar)
1-cup Ricotta Cheese
¼ to ½ cup Parmesan Cheese
6 to 9 Lasagna Noodles
Choose young tender zucchini and summer squash approximately 8 inches long. Skin should be tender.
Slice the zucchini and summer squash in half lengthwise. Place the cut side down on a cutting board. With a sharp knife, slice the zucchini and summer squash into ½-inch wedges, similar to carrot sticks. Cut to a length of 3 to 4 inches.
Pare the carrots and shred with a vegetable peeler to create thing shreds of carrots about 4 inches long.
Sauté in olive oil until the vegetables are tender.
Add a teaspoon of Better Than Bullion Chicken Base and ¼ cup of water.
Dice cooked fiddleheads, or cooked spinach, and add to the mixture. Cover and simmer until veggies are soft.
Cook the lasagna noodles. For ease of handling, drain the noodles and return them to a bowl of cold water. This prevents them from sticking together and prevents burns from handling hot noodles.
Mix the ricotta and parmesan cheese in a separate bowl.
Ladle Alfredo sauce over the bottom of the baking dish. I used a 6″ x 9″ pan.
Place one layer of lasagna noodles over the Alfredo sauce. Top with 1/3 of the vegetable mixture. Add the ricotta and smooth over the layer of vegetables with the back of a spoon. Cover with Alfredo sauce.
Repeat layers, ending with Alfredo sauce.
Bake at 350 degrees for approximately 30 minutes or until the sauce bubbles.
Serve with green salad and bread sticks.
Keep in mind that you can substitute vegetables of your choice to make your own vegetable lasagna. I found this combination to be both flavorful and colorful. I used my own frozen fiddleheads, but you can use canned fiddleheads from the supermarket or substitute any green leafy vegetable. I particularly like the mild flavor of the fiddleheads with the sweet flavor of the carrots and zucchini in this vegetable lasagna recipe.