Roasted Veggie Lasagne
I’d bookmarked this lasagne recipe a few months ago from Cooking Light‘s website, but never got around to making it because, despite its proclaimed healthiness, I tend to avoid pasta dishes. However, Scott and I had been planning an 8 mile hike up to the Pinnacle out near Allentown, PA this weekend so I felt a hearty supper would be well-earned! Not to mention we snacked on some delicious aged sheep Gouda and probably close to half a loaf of Italian bread while we waited for the pasta water to boil! Need I go into detail about how out of my comfort zone I was, in the middle of the woods, home to poisonous snakes, hiking up a mountain? I’d say cheese and carbs was definitely a just reward for my job well done! All ranting aside, however, it was a fun adventure where I hopefully earned some major girlfriend bonus points. Afterall, what’s the saying? Everyday do one thing that scares you.
Anyway, this dish was pretty easy and very cheesy, although it did require a handful of prep-steps, and in the end wasn’t even all that pasta heavy. That last part I blame more on the fact that the original recipe didn’t specify to use a DEEP 13 x 9 baking pan, which could just be my inexperience in the world of lasagne as well, but it resulted in probably half as many layers as the recipe is supposed to yield, as well as a ton of extra roasted vegetables (which isn’t necessarily a bad thing to have on hand in the fridge). I’ll post the original recipe below, however, so you can make your lasagne appropriately stacked! Also, because of the cottage cheese combined with provolone, this dish has a pretty sharp flavor. In my opinion, I think it would’ve been nice with half the amount of provolone replaced with more shredded mozzarella, for a lighter flavor to allow the veggies to shine a bit more.
- 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
- 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
- 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
- Deep 13 x 9 inch lasagne pan
- 9 cooked lasagna noodles
- 2 cups spinach leaves, divided
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- Fresh basil sprigs (optional)
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.