Skip to main content
BROWSE

View Recipe

ROASTED VEGETABLE LASAGNA

Active Time : 30 minutes
Total Time : 1 3/4 hours
Serves : 12 servings
INGREDIENTS
  • 1 small zucchini sliced
  • 1 small yellow summer squash sliced
  • 1 8 ounce package sliced mushrooms
  • 1 red bell pepper cut into 1 1/2-inch pieces
  • 1 small red onion cut into 1 1/2-inch pieces
  • 2 tablespoons 100% pure olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon Italian seasoning
  • 12 lasagna noodles
  • 1 24 ounce container low fat cottage cheese
  • 1/2 cup fancy shredded Italian style Parmesan cheese
  • 2 large eggs beaten
  • 1 24 ounce jar traditional pasta sauce
  • 1 15 ounce jar creamy Alfredo pasta sauce
  • 2 cups shredded whole milk mozzarella cheese
  • 8 cups fresh baby spinach leaves
DIRECTIONS

On large baking sheet, combine zucchini, summer squash, mushrooms, pepper, onion, oil, garlic and Italian seasoning; salt and pepper to taste. Toss to coat. Roast in a preheated 450°F oven 20 minutes; drain off liquid. Reduced oven to 375°F.

Meanwhile, prepare noodles according to package directions. In medium bowl, combine cottage cheese, Parmesan cheese and eggs; salt and pepper to taste. In another medium bowl, combine pasta sauce and Alfredo sauce.

To assemble, place ½ cup sauce in bottom of a greased 13x9-inch baking dish. Top with 4 lasagna noodles, 1/3 pasta sauce, ½ cottage cheese, ½ roasted vegetables, 1/3 shredded cheese and ½ spinach leaves; repeat ending with noodles, sauce and shredded cheese.

Bake, covered, in a 375°F oven 45 minutes. Remove cover and continue baking 15 minutes or until bubbly and cheese is lightly browned. Remove from oven and let stand 15 minutes before serving.