Roasted-Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs. Ingredients:
4 red bell peppers |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds) |
1 large onion, cut into 16 wedges |
4 garlic cloves, minced |
2 cups 2% low-fat cottage cheese |
1 1/2 cups (6 ounces) grated sharp provolone cheese |
1/4 cup chopped fresh basil |
1 teaspoon dried oregano |
3 tablespoons all-purpose flour |
1 1/2 cups 2% reduced-fat milk |
2 tablespoons chopped fresh basil |
1/4 teaspoon black pepper |
cooking spray |
9 cooked lasagna noodles |
2 cups spinach leaves, divided |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
fresh basil sprigs (optional) |
Directions:
1. Preheat broiler.
2. To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
3. Preheat oven to 450°.
4. Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
5. Decrease oven temperature to 375°.
6. To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
7. To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
8. Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
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