Vegetable Lasagna With Mushroom Sauce Recipe

Name: Vegetable Lasagna With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size sweet red peppers; 12 cloves garlic, unpeeled (about 1 head); 4 large baking potatoes, sliced lengthwise into 1/4-inch-thick slices; Vegetable cooking spray; 1 teaspoon olive oil; 1 cup chopped onion; 1 (8-ounce) package presliced fresh mushrooms; 1/2 cup dry white wine; 1/2 cup water; 1 cup skim milk; 1/4 cup all-purpose flour; 2 tablespoons chopped fresh parsley; 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1 (15-ounce) carton nonfat ricotta cheese; 1 cup 1% low-fat cottage cheese; 1/2 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup sliced yellow squash (about 1 medium); 1 cup chopped fresh broccoli; 1 cup (4 ounces) shredded part-skim mozzarella cheese

Servings: persons

2 medium-size sweet red peppers
12 cloves garlic, unpeeled (about 1 head)
4 large baking potatoes, sliced lengthwise into 1/4-inch-thick slices
Vegetable cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 (8-ounce) package presliced fresh mushrooms
1/2 cup dry white wine
1/2 cup water
1 cup skim milk
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (15-ounce) carton nonfat ricotta cheese
1 cup 1% low-fat cottage cheese
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced yellow squash (about 1 medium)
1 cup chopped fresh broccoli
1 cup (4 ounces) shredded part-skim mozzarella cheese

1
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin sides up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Slice peppers into thin strips.
2
Arrange garlic cloves and potato in a single layer on a large baking sheet; bake at 400u00b0 for 30 minutes or until potato is tender. Remove from oven; let cool. Peel garlic cloves.
3
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion, and saute 5 minutes or until tender. Add mushrooms and garlic; saute 2 minutes. Add wine and water.
4
Combine milk and flour; stir well with a wire whisk. Add flour mixture to mushroom mixture in skillet; bring to a boil, and cook 5 minutes or until thickened and bubbly. Stir in parsley, and set aside.
5
Press spinach between paper towels to remove excess moisture. Combine spinach, ricotta cheese, cottage cheese, Parmesan cheese, salt, and pepper in a medium bowl; stir well, and set aside. Combine roasted pepper strips, squash, and broccoli; stir well, and set aside.
6
Coat a 13- x 9- x 2-inch baking dish with vegetable cooking spray. Spread 1/4 cup mushroom sauce in baking dish. Arrange half of potato slices over mushroom sauce. Spread half of cheese mixture over potato. Arrange half of broccoli mixture over cheese mixture, and top with half of remaining mushroom sauce. Repeat layers with remaining potato slices, cheese mixture, broccoli mixture, and mushroom sauce. Top with mozzarella cheese. Cover and bake at 350u00b0 for 30 minutes. Uncover and bake 15 additional minutes. Let stand 10 minutes before serving.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 medium-size sweet red peppers, 12 cloves garlic, unpeeled (about 1 head), 4 large baking potatoes, sliced lengthwise into 1/4-inch-thick slices, Vegetable cooking spray, and more.

Yes, Vegetable Lasagna With Mushroom Sauce 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.

That's it — enjoy your meal!

Vegetable Lasagna With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions