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Tuesday, March 29, 2011

Roasted Vegetable Lasagna

Roasted-Vegetable Lasagna

Cooking Light

A couple of weeks ago I found a recipe for Roasted Vegetable Lasagna on My Recipes and posted it on my Facebook wall.  My husband called from work, excited that we were having that for dinner.  Hated to break it to him, I wasn't cooking it that night, just ran across it that day.  Every day for over a week, he asked me if we were having it that night.  FINALLY, I broke down and made it... and it was SOOO worth the wait!

Vegetables:
    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 (I used half of a purple onion and half a yellow)
    4 garlic cloves, minced
    Cheese mixture:
    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
    White sauce:
    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 (lay them out on waxed paper after cooking to keep them from sticking)
    2 cups spinach leaves, divided
    1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Cut bell peppers in half and remove seeds and stems. Put pepper halves 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 until it cools a little. Peel; set aside. (There are only 2 peppers here because I still had a couple of roasted peppers in my freezer from the end of summer- that's what's in the ziplock bag above- They freeze wonderfully)



After you take the peppers out, change oven temp to 450°.
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.



Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, mix flour and milk in a medium saucepan (I mix the flour and half of the milk in a measuring cup until it's smooth, then add the mixture with the rest of the milk to the sauce pan and mix well-  less lumps).  Cook over medium heat until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.


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.  (Here is what it looked like before the final layer of sauce, noodles and cheese.  I thought it looked pretty.  Wanted to get a spoon and start eating right away!)


Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes.  

3 comments:

Mo! said...

Beautiful pics! And it sounds delicious!! I am following you now!

Not Your Ordinary Agent said...

We have the same taste in food!! I made this and my hubs loved it too! So tastey! Thanks for stopping by the blog today. :)

Living A Bona Fide Life said...

This looks sooo good! I am totally bookmarking it :)

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