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Garden Harvest Lasagna

Rated as 4.67 out of 5 Stars

"For a few small lasagnas, prepare this recipe but assemble and bake in small disposable aluminum foil loaf pans."
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1 h 10 m servings 463
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F. Heat olive oil in 12-inch skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
  2. Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
  3. Evenly spread 1/2 cup Pasta Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.

Nutrition Facts

Per Serving: 463 calories; 16.8 54.6 25.3 60 652 Full nutrition


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This was pretty tasty, I ended up puting double the amount of mozerella in the cheese mixture (unintentionally), but it still came out good. I would suggest putting salt and garlic in it, it nee...

I loved this recipe because it was cheap to make, made a good amount and worked well for a Meatless Meal. I did use cottage cheese in this recipe only because cottage cheese was easier on the gr...