Roasted-Vegetable Lasagna

Name: Roasted-Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 1 teaspoons black pepper; 9 cooked lasagna noodles; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh basil; 2 Tbsps chopped fresh basil; 4 garlic cloves, minced; 473 milliliters 2% low-fat cottage cheese; 355 milliliters 2% reduced-fat milk; 1 teaspoon olive oil; 1 large onion, cut into 16 wedges; 1 teaspoon dried oregano; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 170 grams 1/2 cups grated sharp provolone cheese; 4 red bell peppers; 1 teaspoons salt; 473 milliliters spinach leaves, divided; 6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

Roasted-Vegetable Lasagnan is a vegetarian recipe with 9 servings. One serving contains 293 calories, 20g of protein, and 9g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have spinach leaves, onion, lasagna noodles, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It works well as a main course.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Vegetable

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel; set aside.

Preheat oven to 45

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Oven

Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well.

Ingredients you will need

Black Pepper

Squash

Onion

Salt

Cooking Oil

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Baking Sheet

Bake at 450 for 20 minutes.

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Oven

Remove from oven; combine squash mixture and garlic in a bowl.

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Garlic

Squash

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Bowl

Oven

Decrease oven temperature to 37

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Oven

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

Ingredients you will need

Cottage Cheese

Oregano

Cheese

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Bowl

To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk.

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All Purpose Flour

Sauce

Milk

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Sauce Pan

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.

Ingredients you will need

Black Pepper

Basil

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.

Ingredients you will need

Cooking Spray

Bell Pepper

Vegetable

Pasta

Spinach

Cheese

Sauce

Equipment you will use

Baking Pan

Spread remaining white sauce over noodles. Cover and bake at 375 for 15 minutes. Uncover; sprinkle with mozzarella cheese.

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Mozzarella

Pasta

Sauce

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Oven

Bake an additional 20 minutes.

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Oven

Garnish with basil sprigs, if desired.

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Basil

Equipment

Ingredients

Servings:

0teaspoons

black pepper 1teaspoons

black pepper 9

cooked lasagna noodles 3Tbsps

all-purpose flour 59milliliters

chopped fresh basil 2Tbsps

chopped fresh basil 4

garlic cloves, minced 473milliliters

2% low-fat cottage cheese 355milliliters

2% reduced-fat milk 1teaspoon

olive oil 1large

onion, cut into 16 wedges 1teaspoon

dried oregano 57grams

1/2 cup shredded part-skim mozzarella cheese 170grams

1/2 cups grated sharp provolone cheese 4

red bell peppers 1teaspoons

salt 473milliliters

spinach leaves, divided 6

yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.