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Roasted Vegetable Lasagna

I came across this vegetable lasagna recipe while I interned at the Biltmore Estates one summer. A few tips I learned along the way was that the recipe is prepared with grated sharp cheeses, such as a Provolone and sharp Cheddar. The topping is always mozzarella as it melts and browns the best.
Ingredients

  • 4 red bell peppers, halved and seeded

  • 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)

  • 3 cups fresh spinach

  • 1 large onion, cut into 16 wedges

  • 4 cloves garlic, minced

  • 2 cups cottage cheese

  • 1/ 1/2 cups (6 ounces) grated sharp provolone cheese

  • 1/4 cup chopped fresh basil

  • 1 teaspoon dried oregano

  • Pinch of Thyme

  • 3 Tablespoons all-purpose flour

  • 1 1/2 cups milk

  • 2 Tablespoons chopped fresh basil

  • 1/4 teaspoon black pepper

  • 9 cooked lasagna noodles

  • 1/2 cup (2 ounces) shredded

  • mozzarella cheese and

  • 1 ounce Parmesan cheese

  • Sprinkle of paprika

  • Garnish with fresh basil sprigs

Directions
  • Place pepper haves, skin side up, on a baking sheet. Flatten with palm of hands and broil or char-grill 5 to 10 minutes or until charred. Place in a zip– top bag sealed for 15 minutes. Peel and discard skin, and set aside.
  • Combine oil, salt, black pepper, squash, and onion on a baking sheet, toss well. Bake at 450˚ for 20 minutes. Remove from oven and toss in a bowl with the garlic. Set aside.
  • In another bowl, mix the cottage cheese, the grated sharp cheese, 1/4 cup of basil, thyme and the oregano together. Set aside.
  • In a medium saucepan add the flour, gradually stirring in tne milk with a wire whisk. Cook over medium heat until thick, stirring constantly.
  • Remove from heat; stir in the 2 Tablespoons of basil and 1/4 teaspoon black pepper.
  • Using a lightly greased 13x9x2 inch baking dish, spread 1/4 cup of the white sauce on the bottom of the pan.
  • Arrange 3 noodles over the sauce; top with 1 1/4 cup cheese mixture, 1 cup spinach, 4 red bell pepper halves, 2 cups vegetable mixture and another 1/4 cup white sauce.
  • Repeat layers, ending with the noodles. Spread remaining white sauce over noodles.
  • Cover and bake at 375˚ for 15 minutes. Uncover, sprinkle with mozzarella cheese, parmesan and paprika.
  • Bake another 20 minutes. Let sit for 15 minutes before cutting, garnish and serve.
  • Yields: 9 servings

Categories

VegetarianItalianEntree