Roasted Vegetable Lasagna Recipe

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1 teaspoon olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 lbs); 1 large onion, cut into 16 wedges; 4 garlic cloves, minced; 2 cups 2% low fat cottage cheese; 1 ½ cups sharp provolone cheese, grated; ½ cup fresh basil, chopped; 1 teaspoon dried oregano; 3 tablespoons all-purpose flour; 1 ½ cups 2% low-fat milk; 2 tablespoons fresh basil, chopped; ¼ teaspoon black pepper; cooking spray; 9 cooked lasagna noodles; 2 cups spinach leaves, divided; ½ cup part-skimmed mozzarella cheese, shredded, divided; fresh basil sprig (optional)

Servings: persons

4 red bell peppers
1 teaspoon olive oil
½ teaspoon salt
½ teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 lbs)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
2 cups 2% low fat cottage cheese
1 ½ cups sharp provolone cheese, grated
½ cup fresh basil, chopped
1 teaspoon dried oregano
3 tablespoons all-purpose flour
1 ½ cups 2% low-fat milk
2 tablespoons fresh basil, chopped
¼ teaspoon black pepper
cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
½ cup part-skimmed mozzarella cheese, shredded, divided
fresh basil sprig (optional)

1
Preheat broiler.
2
TO PREPARE VEGETABLES:.
3
Cut bell peppers in half lengthwise, discard seeds and membranes.
4
Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand.
5
Broil 15 minutes or until blackened.
6
Place in a zip-top plastic bag; seal.
7
Let stand for 15 minutes.
8
Peel; set aside,.
9
Preheat oven to 450F Combine oil, salt 1/2 teaspoons black pepper, squash, and onion on a baking sheet; toss well, Bake at 450F for 20 minutes.
10
Remove from oven; combine squash mixture and garlic in a bowl.
11
Decrease oven temperature to 375F.
12
TO PREPARE CHEESE MIXTURE:.
13
Combine cottage cheese, and next 3 ingredients (cottage cheese through oregano) in a bowl.
14
TO PREPARE WHITE SAUCE:.
15
Place flour in a medium saucepan.
16
Gradually add milk; stir with a whisk.
17
place over medium heat.
18
Cook until thick; stir constantly.
19
Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoons black pepper.
20
TO ASSEMBLE:.
21
Spread 1/4 cup white sauce in bottom of a 13x9 -inch baking dish coated with cooking spray.
22
Arrange 3 noodles over sauce; top with 1 /4 cup cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce.
23
Repeat layers, ending with noodles.
24
Spread remaining white sauce over noodles.
25
Cover and bake at 375F for 15 minutes.
26
Uncover; sprinkle with mozzarella cheese.
27
Bake an additional 20 minutes.
28
Garnish with basil sprigs, if desired.

1585

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 red bell peppers, 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and more.

Yes, Roasted Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Lasagna

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