Roasted Vegetable Lasagna Ingredients
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) or Eggplant substitution
1 large onion, cut into 16 wedges
4 garlic cloves, minced
1 pack of Portobello Mushrooms(optional)
Cheese base:
2 cups low-fat cottage cheese (or regular 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 milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Sprinkle of Sea salt
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling.
Prepare the vegetables first broil them for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes, set aside.
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
To prepare cheese base, combine the ingredients for the base in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk, over medium heat. Cook 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 then layer the same way you would layers a regular lasagna.
Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.