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Roasted-Vegetable Lasagna

See full recipe on: My Recipes



Ingredients

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
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)

Nutrition 9 servings

Per Serving % Daily Value
Calories 399
Fat 10g 15%
Carbs 60g 20%
Protein 20g 40%
Fiber 6g 27%
Cholesterol 26mg 8%
Sodium 399mg 16%
     
Fat
Carbs
Protein

Preparation






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