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ROASTED VEGETABLE LASAGNA II

Active Time : 20 minutes
Total Time : 1 hour
Serves : 6 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 Culinary Circle 100% Italian Extra Virgin Olive Oil
  • 1 tablespoon chopped garlic
  • 1 16 ounce container cottage cheese
  • 1 large egg
  • 1/2 cup Culinary Circle Shredded Parmesan Cheese divided
  • 1 jar Culinary Circle Florentine Style Pasta Sauce
  • 9 lasagna noodles
  • 2 cups shredded mozzarella cheese
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, in medium bowl, combine cottage cheese, egg and ¼ cup Parmesan cheese. Salt and pepper to taste; set aside.

Evenly spread ½ cup pasta sauce in the bottom of an 8x8-inch baking pan. Top with one layer of lasagna noodles, ½ cup pasta sauce, ½ the cottage cheese, ½ the roasted vegetables and 1/3 of mozzarella cheese. Repeat layers ending with final layer of noodles, pasta sauce, mozzarella cheese and remaining Parmesan cheese.

Cover with aluminum foil and bake in a 375°F oven 30 minutes. Remove foil and continue baking 15 minutes or until cheese is golden brown and bubbly. Let stand 15 minutes.