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Joanna Gaines Vegetable Lasagna Recipe

Joanna Gaines Vegetable Lasagna Recipe

Do you need a cozy comfort food dinner? You will love this warm Joanna Gaines Vegetable Lasagna Recipe.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 420 kcal

Equipment

  • Large pot
  • Sauté pan
  • Vegetable peeler
  • Large mixing bowl
  • Measuring cups and spoons
  • Deep baking dish.
  • Aluminum foil

Ingredients
  

  • 15 Lasagna Noodles
  • 2 Tbsp Olive Oil
  • 8 Oz Cremini Mushrooms
  • 1 Tbsp Garlic
  • 8 Oz Parmesan Cheese
  • 1 Cup Heavy Cream
  • 0.25 Cup Fresh Basil
  • 1 Tbsp Garlic Salt
  • 1 Tsp Kosher Salt
  • 2 Tsp Black Pepper
  • 24 Oz Cottage Cheese
  • 16 Oz Ricotta Cheese
  • 3 Large Eggs
  • 2 Medium Zucchini
  • 2 Medium Yellow Squash
  • 12 Slices Mozzarella Cheese
  • 2 Cups Italian Cheese Blend

Instructions
 

  • Cook your pasta sheets in hot water. Follow the package directions closely. Drain the water out well.
  • Heat your sauté pan over medium-high heat. Add your olive oil to the pan. Toss in your mushrooms and garlic.
  • Cook the mushroom mixture for five minutes. Stir until they look tender. Set them aside to cool.
  • Turn your oven to 350 degrees now. Spray your deep baking dish well. Use your favorite non-stick cooking spray.
  • Grab your large mixing bowl. Combine your cheeses, cream, basil, and seasonings. Stir in the eggs and mushrooms.
  • Spread half a cup of cheese mixture on the bottom. Lay down five pasta sheets. Add two cups of cheese mixture.
  • Place half of your squash and zucchini ribbons down. Top with six mozzarella slices. Sprinkle one cup of Italian cheese.
  • Repeat all the layers one more time. Finish with a final layer of pasta, cheese, and mozzarella.
  • Cover the baking dish tightly with aluminum foil. Bake it in the oven for one hour.
  • Remove the shiny foil carefully. Bake for twenty more minutes until brown. Let it cool before slicing.

Notes

  • Dry your veggie ribbons well with paper towels to prevent soggy layers.
  • Let the cooked mushrooms cool before mixing them into your raw eggs.
  • Measure your seasonings exactly so the rich cheeses taste perfectly balanced.
  • Rest the baked dish for fifteen minutes so it cuts neatly.
  • Cover the top foil with cooking spray to stop cheese from sticking.
Keyword Joanna Gaines Vegetable Lasagna Recipe