Roasted Vegetable Lasagna

Lasagna from start to finish can be quite time-consuming and to some people, it isn’t worth it.  This Roasted Vegetable Lasagna is worth it.  Yes, it’s time-consuming.  First, you broil the peppers, then roast the squash and onions, whip up the cheese mixture, make the bechamel sauce and at some point boil the noodles.  And then after you assemble it, you have to wait for 35 minutes while it bakes.  But the end result is garlicky, cheesy, hearty and comforting – you won’t miss the meat.   This freezes well so make it over a weekend when you have some extra time and save it for later.  It reheats well too so it’s great for lunch when you only have five minutes.

Additions:  None

Omissions:  None

Substitutions:  

  • 1% low-fat cottage cheese
  • 1% reduced-fat milk  

Overall Rating:  Love It

Source:  Cooking Light Magazine

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1 Comment

  1. MAC says:

    this looks delicious!

    I’m going to try this over the weekend!

    Also, the squash Tart was very good but only got to eat one small piece of it. My family ate it before I got to sit down!

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