Healthy Recipes, Lasagna & Bakes

Roast Vegetable Lasagna Recipe

Roast Vegetable Lasagna Recipe

Ingredients

Use a full body cheese for this dish like Parmesan or mature cheddar. Use mozzarella for the topping because it melts very well.
Yield
9 portions
Ingredients

• VEGETABLES:
• 4 red peppers
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large butternut, halved lengthwise and cut into 1-inch pieces
• 1 large onion, cut into 16 wedges
• 4 garlic cloves, minced

CHEESE MIXTURE:
• 2 cups organic cottage cheese
• 1 1/2 cups Organic grated sharp provolone cheese
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano

WHITE SAUCE:
• 3 tablespoons Stone ground white flour
• 1 1/2 cups organic full cream milk
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon Ground black pepper
• Olive oil
• +/- 9 lasagne sheets soaked in warm water
• 2 cups Shopped spinach leaves
• 1/2 cup Grated Organic mozzarella cheese

Preparation

Preheat broiler.
To prepare vegetables, cut the red peppers in half lengthwise; throw away the seeds. Place pepper halves, skin sides up, on a foil-lined baking sheet; bakefor15 minutes or until done.
Preheat oven to 200 degrees
Combine oil, salt, 1/2 teaspoon black pepper, butternut, and onion on a baking tray; mix using your hands. Bake at 200° for 20 minutes. Remove from oven; combine butternut mixture and garlic in a bowl.
Decrease oven temperature to 180°.
To prepare cheese mixture, combine cottage cheese, provolone, fresh basil and 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 lasagne sheets over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 red pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with lasagne sheets. Spread remaining white sauce over noodles. Cover and bake at 180° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes.

Leave a Reply