My family loves this lasagna, from the "Cooking Light Cookbook". Left-overs are fantastic. I would make it more often but it isn't the most affordable meal, but definitely an impressive and delicious meal. Prep: 40 minutes, Cook: 1 hour, 37 minutes, Other: 15 minutes
9 uncooked lasagna noodles
Vegetables:
4 red bell peppers
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 lbs)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups cottage cheese
1 1/2 cups (6 oz) grated sharp provolone cheese (They recommend using a sharp or potent cheese for the inside of the lasagna, but I use whatever I have on hand, the first time I made it I used pepper jack and regular jack cheese)
1/4 cup chopped fresh basil (I used 1 Tbsp dried basil to make it more affordable)
1 tsp dried oregano
White sauce:
3 Tbsp all purpose flour
1 1/2 cups 2% milk
2 Tbsp chopped fresh basil (I used 1 tsp dried basil)
1/4 tsp black pepper
Cooking spray
2 cups spinach leaves
1/2 cup (2 oz) shredded mozzarella cheese (I used at least 1 cup of mozzarella to cover it, they recommend mozzarella cuz it melts and browns the best)
Basil sprigs (optional)
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Preheat broiler.
3. 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, or container and seal. Let stand 15 minutes. Peel, set aside.
4. Preheat oven to 450˚.
5. Combine oil, salt, 1/2 tsp 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.
6. Decrease oven temp to 375˚.
7. Prepare cheese mixture, combine cottage cheese and next 3 ingredients in a bowl.
8. Prepare white sauce. Place flour in a med saucepan. Gradually add milk, stir with a whisk. Place over medium heat. Cook until thick, stir constantly. Remove from heat, stir in 2 Tbsp chopped basil and 1/4 tsp black pepper.
9. Spread 1/4 cup white sauce in 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.
9 Servings: 3x4 inch rectangles
I usually double the noodle layers, I try to use all the noodles in the package. Enjoy!!
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