This Southern Vegetable Lasagna is a comforting, home-style dish that layers tender pasta with a vibrant medley of garden vegetables. The filling features wilted mustard greens, creamy sweet potatoes, and sliced okra, all bound together by a robust tomato sauce infused with fresh oregano. Layers of cottage cheese and melted mozzarella provide a creamy texture and savory depth, while a sprinkle of Parmesan adds a sharp finish. It&# 226;ÂÂs a perfect weeknight dinner for families or a satisfying main course for potlucks. The combination of earthy greens and sweet vegetables creates a balanced flavor profile that feels both rustic and refined. Serve it warm, straight from the oven, for the best experience.
Southern Vegetable Lasagna
Description
This Southern Vegetable Lasagna is a comforting, home-style dish that layers tender pasta with a vibrant medley of garden vegetables. The filling features wilted mustard greens, creamy sweet potatoes, and sliced okra, all bound together by a robust tomato sauce infused with fresh oregano. Layers of cottage cheese and melted mozzarella provide a creamy texture and savory depth, while a sprinkle of Parmesan adds a sharp finish. It&# 226;ÂÂs a perfect weeknight dinner for families or a satisfying main course for potlucks. The combination of earthy greens and sweet vegetables creates a balanced flavor profile that feels both rustic and refined. Serve it warm, straight from the oven, for the best experience.Ingredients
Directions
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Preheat oven to 375 degrees F (191ðC).
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In a large saucepan, bring 5 quarts of unsalted water to a rapid boil over high heat.
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Add the lasagna noodles slowly, 2 or 3 at a time.
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Cook until tender, 8 to 10 minutes, and drain.
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Wash the mustard greens well, tear into medium-sized pieces, and place in a medium saucepan over medium-high heat.
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Using only the water that clings from the washing, cook for 4 to 5 minutes, turning occasionally, until well wilted.
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Remove greens from pan and set aside.
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In a medium bowl, combine the mushrooms, sweet potato, onion, and okra.
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In a medium saucepan, heat the olive oil over medium-high heat until hot but not smoking.
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Add the vegetables and cook, stirring frequently, for 6 to 8 minutes or until tender but not browned.
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Add the tomato sauce, tomato paste, oregano, and wilted greens, stir to combine, and heat through.
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Set the vegetable mixture aside.
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Layer half the lasagna noodles in a well-greased 13 x 9 x 2-inch baking dish.
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Cover with half the cottage cheese, half the tomato-vegetable mixture, and half the Mozzarella or Monterey Jack.
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Repeat the four layers.
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Bake in the preheated oven for 30 to 35 minutes or until the mixture is bubbly and the top is lightly browned.
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Let stand for 10 to 12 minutes before serving.
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Serve with a dish of freshly grated Parmesan cheese for sprinkling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 383.5kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 2.8g14%
- Cholesterol 52.5mg18%
- Sodium 1532.6mg64%
- Total Carbohydrate 48.1g17%
- Dietary Fiber 8.0g32%
- Sugars 2.3g
- Protein 18.3g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
