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.

Roasted-Vegetable Lasagna
  • 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

  • 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

  • 2 cups spinach leaves, divided

  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

  • Fresh basil sprigs (optional)

  1. Preheat broiler.

  2. 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.

  3. Preheat oven to 450°.

  4. 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.

  5. Decrease oven temperature to 375°.

  6. To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

  7. 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.

  8. 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.

  9. 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

Amount per serving Calories
Calories from fat
Saturated fat
Monounsaturated fat
Polyunsaturated fat

vegetarian main dish lasagna vegetables

13 replies

foretravelu300 2014-09-18 20:21:30 -0500 Report

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.

jrsullivan1 2013-07-22 18:13:27 -0500 Report

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.

nflick 2013-07-07 17:48:41 -0500 Report

I have been told that white flour is a no no so why would you use regular lasagna noodles for this recipe.

Sweet_Carol_126 2013-04-23 23:37:32 -0500 Report

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.

fitness coach susan
fitness coach susan 2013-04-23 22:56:05 -0500 Report

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.

janfran 2011-09-01 08:43:58 -0500 Report

Since I've always been a Foodie…and have every kitchen gadget 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.

INDYROY 2011-09-01 07:18:29 -0500 Report

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??