Cheesy Garden Lasagna

Create a warm homemade cheesy garden lasagna that is bursting with flavor of summer. A delicious combination of homemade pasta, garden vegetables, and cheesy goodness.

Cheesy Garden Lasagna Ingredients

Homemade Noodle Ingredients

• 3 eggs
• 1.5-2 cups flour (whole wheat or all-purpose)
• 1 teaspoon salt
• 1 teaspoon oil

Cheesy Pesto Sauce Ingredients

• 1 onion (sliced)
• 3 garlic cloves (whole)
• 2 shallots (diced)
• 1-2 cups basil
• 1/4 cup butter sliced

• 2 cups milk
• 3/4 cup parmesan cheese
• (optional) any additional garden herbs
• 2 tablespoons cornstarch

Garden Vegetable Filling

• 1 zucchini (sliced)
• 1 yellow squash or yellow zucchini (sliced)
• Fresh mozzarella sliced (or block shredded)
• Parmesan Cheese block

Homemade Noodle Instructions

1. Add flour into a stand mixing bowl with dough hook and add salt.
2. Add eggs into the flour salt mixture. Mix on medium speed for 5 minutes. Add olive oil, and continue to mix until dough is completely smooth.
3. Remove dough, dust with flour, and wrap in plastic wrap. Place in refrigerator a minimum of 30 minutes.
4. After 30+ minutes is up, remove dough and place on floured surface.
5. Roll the dough out as flat as possible with a rolling pin. See options A. or B. for next steps.

A. Using a spaghetti rolling pin, roll over the dough to create noodles. Made sure your dough is well floured.

B. Using a KitchenAid attachment, slide dough through the stainless-steel pasta sheet attachment. Start at 1 and continue place the dough sheets through to level 4 or 5. The dough will stretch and be very long. Cut the flattened dough in half if needed, then move on to the next step. *Make sure you continue to flour your dough as you go through different levels. If the dough is tacky, it will end up balling up and you’ll have to start over. Cut the long strips of dough to fit your cast iron skillet or 9×13 pan you will bake in.

Sauce & Assembly Instructions

1. Begin by slicing and dicing all vegetables.
   • 1 zucchini, 1 yellow squash, 1 onion, 2 shallots
2. In a large cast iron skillet, add 1 tablespoon of oil and sliced zucchini and squash. Sprinkle coarse salt on top.
3. In a second skillet, add sliced butter, fresh basil, onion slices, garlic cloves, and diced shallots.
   • 1/4 cup sliced butter, 1-2 cups basil, 1 onion, 2 shallots, 3 garlic cloves

4. In a large Dutch oven, combine milk, parmesan cheese, cornstarch, and additional fresh herbs. Allow the mixture to come to a boil and thicken. Continue stirring to ensure the bottom doesn’t burn and to avoid clumping with the cornstarch.
   • 2 cups milk, 3/4 cup parmesan cheese, 2 tablespoons cornstarch, a handful of fresh herbs

5. Sauté basil skillet for roughly 5 minutes, or until onions and shallots are translucent.
6. While squash and zucchini continue to cook, turn off heat to milk and basil skillets. Once cooled, add them to a food processor or blender, leaving behind a little bit of the milk and cheese to place at the bottom of your skillet or pan, then blend until fairly smooth.

7. Spread cheesy sauce on the bottom of the basil cast iron skillet (or a 9×13 pan). Layer the cheesy garden lasagna as follows:
   • 1: Noodles, 2: Zucchini & Squash, 3: Mozzarella and Parmesan Cheese, 4: Ricotta Cheese, 5: Pesto Cheese Sauce, 6: Noodles, 7: Repeat again and then top with cheese and salt

8. Bake at 375 degrees F for 40 minutes.
9. Allow 5-10 minutes to cool before cutting.
10. Enjoy! Store in fridge for 3-4 days.