Garden Vegetable Lasagna

Lasagna, with its layers of cheesy goodness, is a comforting classic that has been embraced across the globe. But have you ever tried a garden vegetable lasagna that embodies the essence of fresh, seasonal produce? This vibrant twist on a beloved dish takes your taste buds on a journey through the garden, celebrating the beauty of vegetables in a truly delicious way. Get ready to embark on a culinary adventure that combines flavors, textures, and colors in this recipe for Garden Vegetable Lasagna.


Let’s start with the essential components that make this lasagna a garden-fresh delight:

For the Pasta and Layers:

  • 12 lasagna noodles
  • 2 tablespoons olive oil

For the Creamy Bechamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • Salt and pepper to taste
  • A pinch of freshly grated nutmeg

For the Garden Vegetable Filling:

  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach leaves
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


Now, let’s dive into the steps to create this sumptuous garden vegetable lasagna:

Step 1: Prepare the Vegetables

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the zucchini, yellow squash, red and yellow bell peppers, and cherry tomatoes. Sauté for about 5-7 minutes, until the vegetables are tender and slightly caramelized.
  • Stir in the minced garlic, fresh basil, and thyme. Cook for an additional 2 minutes, then remove from heat.

Step 2: Make the Creamy Bechamel Sauce

  • In a saucepan, melt the butter over medium heat.
  • Stir in the all-purpose flour and cook for a minute, creating a roux.
  • Gradually whisk in the milk, and continue to whisk until the sauce thickens, about 5-7 minutes.
  • Season the sauce with salt, pepper, and a pinch of nutmeg. Remove from heat.

Step 3: Assemble the Lasagna

  • Preheat your oven to 350°F (175°C).
  • In a greased 9×13-inch baking dish, spread a small amount of the bechamel sauce on the bottom.
  • Place 4 lasagna noodles on the bottom of the dish.
  • Add half of the vegetable filling on top of the noodles.
  • Pour a third of the bechamel sauce over the vegetables and sprinkle with a portion of mozzarella and Parmesan cheese.
  • Repeat this layering process with another 4 lasagna noodles, the remaining vegetable filling, a third of the bechamel sauce, and more cheese.
  • Finish with the final 4 lasagna noodles, the remaining bechamel sauce, and a generous sprinkle of cheese on top.

Step 4: Bake

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
  • Allow the lasagna to cool for 10-15 minutes before serving.


Here’s the beauty of garden vegetable lasagna: it’s incredibly versatile. You can adjust it to your liking or based on what’s in season. Try these variations:

  1. Vegan Twist: Substitute the dairy milk and cheeses with plant-based alternatives for a vegan version. You’ll be amazed at how creamy and delicious it can be without animal products.
  2. Gluten-Free Option: Use gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities or celiac disease.
  3. More Garden Bounty: Experiment with different vegetables based on what’s available in your garden or at the farmers’ market. You can add eggplant, mushrooms, or even asparagus for a unique twist.


To make your garden vegetable lasagna truly exceptional, here are some useful tips:

  • Precook the Noodles: Boil the lasagna noodles until they are al dente. This will prevent them from becoming too soft while baking in the lasagna.
  • Slice Vegetables Evenly: To ensure even cooking, make sure your vegetable slices are of uniform thickness.
  • Layer Wisely: Distribute the bechamel sauce evenly over each layer, ensuring that the lasagna is moist and creamy throughout.
  • Fresh Herbs: Using fresh basil and thyme enhances the flavors of this dish, but you can use dried herbs if that’s what you have on hand.

In every bite of this Garden Vegetable Lasagna, you’ll experience the vibrant flavors of a bountiful garden. It’s a wonderful way to celebrate the freshness of seasonal produce and elevate a classic dish to new heights. Whether you’re cooking for your family, a special occasion, or just to enjoy a delicious meal, this lasagna will undoubtedly impress.

So, the next time you find yourself with an abundance of garden vegetables, consider crafting this delightful dish. The combination of creamy bechamel sauce, tender pasta, and a colorful medley of vegetables is sure to please your taste buds and brighten your dining table. Garden vegetable lasagna is a feast for the eyes and the palate, and it’s a testament to the beauty of cooking with the freshest ingredients nature provides. Enjoy the harvest!

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