Garden Vegetable Lasagna

As I've been developing my culinary skills and interest, I've noticed that while I tend to try new things, I really enjoy experimenting with things I love and trying new variations.

I love a good lasagna (I am my father's daughter! Hi Daddy!) and was excited to try Jenny's garden version. Same great flavor with the added veggies tucked right in - so side dish needed!


I admit that I was very skeptical about the sauce - it just seemed so THICK and pasty! But it really delivered and everyone ate it. The marscarpone gave it a little bit of added flavor and texture, and the veggies... MMMM!!! A great meal for summer, and a great way to lighten up such a classic.

It does take a bit to prepare (plus the hour baketime), so it's not a good work-week dinner, but when you have the extra time to devote to your dinner, it's totally worth it.

Ingredients:
Homemade Pasta Sauce

• 2 Tablespoons extra virgin olive oil
• 1/2 Cup finely diced white onion
• 4 cloves fresh garlic, peeled and minced
• 28 oz can crushed tomatoes
• ½ teaspoon salt
• ½ teaspoon fresh cracked black pepper
• 6 oz can tomato paste
• 10 fresh basil leaves, chopped
  

1. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes, stirring often then stir in garlic and cook for 1 minute. Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable filling

• 3 Tablespoons extra virgin olive oil
• 1 butternut squash, chopped
• 1 medium zucchini, halved and sliced
• 2 Cups broccoli florets
• 2 Cups diced eggplant
• 4 Cups fresh baby spinach leaves, coarsely chopped
• 3 cloves fresh garlic, minced
• Pinches of salt
  

1. Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 minutes, season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture. Reduce heat to low and simmer until ready to use.

Ricotta Mascarpone Layers

• 1 ½ pounds part skim ricotta cheese
• 1 Cup fresh grated parmesan cheese
• ½ Cup soft mascarpone cheese
• 2 Cups shredded mozzarella cheese
• 1 teaspoon salt
• ½ teaspoon fresh cracked black pepper
• ¼ teaspoon garlic salt
  

1. Place all ingredients into a large bowl; stir until well combined.

• 9 oz oven ready lasagna noodles

To Assemble:
1. Preheat oven to 350 degrees F. Coat bottom of a large 9x13 inch baking dish with a couple ladles of homemade sauce. Next, layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly (I used my fingers). Top evenly with 1/3 vegetables. Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles. Pour remaining sauce over noodles then sprinkle with 2 Cups shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 minutes of baking.

2. Let sit in pan for 15 minutes before cutting into it. Serve and enjoy!