Roasted-Vegetable Lasagna
By tommy123400
Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.

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Vegetables:
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4 red bell peppers
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1 teaspoon olive oil
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
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1 large onion, cut into 16 wedges
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4 garlic cloves, minced
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Cheese mixture:
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2 cups 2% low-fat cottage cheese
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1 1/2 cups (6 ounces) grated sharp provolone cheese
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1/4 cup chopped fresh basil
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1 teaspoon dried oregano
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White sauce:
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3 tablespoons all-purpose flour
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1 1/2 cups 2% reduced-fat milk
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2 tablespoons chopped fresh basil
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1/4 teaspoon black pepper
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Cooking spray
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9 cooked lasagna noodles
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2 cups spinach leaves, divided
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1/2 cup (2 ounces) shredded part-skim mozzarella cheese
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Fresh basil sprigs (optional)
Preheat broiler.
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.
Preheat oven 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, 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.
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.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts
- Servings
- 9
- Amount per serving Calories
- 275
- Calories from fat
- 30%
- Fat
- 9.1g
- Saturated fat
- 5.2g
- Monounsaturated fat
- 2.6g
- Polyunsaturated fat
- 0.6g
- Protein
- 19.3g
- Carbohydrate
- 29.3g
- Fiber
- 2.9g
- Cholesterol
- 24mg
- Iron
- 2.3mg
- Sodium
- 564mg
- Calcium
- 308mg
Add your review
13 replies
Why would you want to half the recipe? It's quite a bit of time just for the prep work of getting this together. I'd make the recipe as is and portion freeze what I wouldn't eat for the rest of the week. How nice to have this already prepared and just have to thaw.
No Oven?, if you have a gas grill use it like an oven, only heat one side to the desired temperature and cook your food.
Buy a little loaf pan and only make about a 1/4 of this recipe, waalaa, dinner for two.
Too many servings?…cut the recipe in half or a little less;
I have been told that white flour is a no no so why would you use regular lasagna noodles for this recipe.
IndyRoy, you could put in two 8x8 pans and put one in the freezer for next week and eat the other one this week. It will make dinner for a couple of days. Won't have to cook as often. Could set up to take to work for lunch and have it in freezer. Good luck.
It looks and sounds great,I can't wait to try it, I will have to modify it for lower sodium but that won't be a problem, thank you for the great recipe.
invite friends over!!!!!!!!!!!!!!!!
Your right! Just heat and eat.
Since I've always been a Foodie…and have every kitchen gadget imaginable..by far the absolute best investment I ever made was a Foodsaver. That way, you can take advantage of the lasagna "project" and enjoy it 8 more times.
This sounds great, but it's just me & 9 servings is way too much as I would end up throwing a lot of it away. Any suggestions on how to downsize this recipe to make 3-4 servings??
Sounds Great. Anyway to cook it without oven
This sounds really good. Will have to try it soon.