The Painted Apron

You know how you are supposed to eat a rainbow of colors every day?

well, I am here to help you out!

This is a lightened up version of vegetable lasagna that is made with a rainbow of colors

Zucchini, yellow squash, sweet onions and peppers are roasted in the oven to develop a rich deep taste~

tip: place the onions on top so they will flavor everything else while they cook

I used flour tortillas, but you can use cooked lasagna or no boil lasagna sheets if you prefer.

If you’ve never used flour tortillas in a casserole, they are sort of like a crepe and they almost melt into the other ingredients resulting in a velvety texture.  For another recipe, using flour tortillas and one of my VERY favorites,  California Cannelloni click here.  This cannelloni recipe is not Mexican, or spicy, it is full of bacon, chicken and mushrooms

Mix a can of Rotel tomatoes and green chilies with a can of Healthy Request Cream of Celery Soup for the sauce

Spread about 1/4 of the mix in the bottom of a baking dish

You won’t even miss all the gooey cheese of regular lasagna if you use low fat cottage cheese to add creaminess~

season with a little salt & pepper

Spread cottage cheese on noodles or tortillas and place on top of soup mix, cutting to fit

Top with half of roasted vegetables

Drizzle with a little soup mix and grated Manchego~ snap your fingers, do a little twirl, and tap tap tap your toes “senorita-like”

Manchego cheese is from the La Mancha region of Spain, made from the milk of the manchega sheep.  It is a mild cheese yet adds wonderful flavor.  You can substitute fontina, havarti, or Monterey Jack, but I recommend the Manchego, it will become a new favorite~ Ole!

Repeat layers and end with a final layer of tortillas, cottage cheese side down.  The cheeses act as a glue to hold the lasagna together

Cover the top with remaining soup mixture and grated cheese

At this point the lasagna can be refrigerated up to 24 hours

Bake at 350 for 30-45 minutes until golden and bubbly~you won’t believe how good your kitchen will smell!

Let sit for 10 minutes before cutting

Enjoy the rainbow layers of flavor!

Variations:

If you don’t want the heat from the green chilies, simply roast some grape tomatoes along with the other vegetables.  Add 1/2 cup of milk to the soup to use for the sauce instead of the Rotel tomatoes and green chilies.

Substitute traditional marinara sauce for the soup mixture

Add cooked chicken, ham or sausage for a heartier dish

Enjoy!

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I will be joining these fabulous parties and blogs:

Full Plate Thursday

Foodie Friday

Freedom Fridays

Show Stopper Saturday