Emily's Roasted Vegetable Lasagna

This is one of my favorite dishes which my daughter in law Emily cooks for us.  I've posted the recipe before, but it was some time ago, and when I requested she prepare it for us this week, she happily agreed!  Thanks, Emily.  A delicious meal as always.

Vegetables:

4 red bell peppers 

1 t. olive oil or butter

1/2 t. salt

1/2 t. black pepper

3 yellow squash, halved lengthwise and cut into 1-inch pieces

3 small zucchini, halved lengthwise and cut into 1-inch pieces

1 large onion, cut into 16 wedges 

4 garlic cloves, minced

Cheese filling:

2 cups 2% low-fat cottage cheese 

1 ½ cups grated sharp provolone cheese 

¼ cup chopped fresh basil

1 t. dried oregano

1 large jar of your favorite spaghetti or marinara sauce

9 cooked lasagna noodles (you can use the no-boil noodles if you prefer)

2 cups spinach leaves, divided

1 cup sliced white button mushrooms

½ cup shredded part-skim mozzarella cheese 

Fresh basil sprigs (optional)

Cooking spray

Preheat broiler.

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; seal. Let stand 15 minutes. Peel; set aside.

  

Preheat oven to 450°.

Combine oil, salt, 1/2 teaspoon black pepper, squash, zucchini, 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.

Decrease oven temperature to 375°.

To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

Spread 1/4 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 ¼ cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles.

Cover with foil and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.

Note:

Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.