Take-out Tuesday, Lite and Spicy Rainbow Lasagna

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

rainbow lasagna thepaintedapron.com

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

Rainbow Lasagna

A lightened up version of vegetable lasagna with a rainbow of roasted vegetables
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • 3 yellow squash
  • 1 large zucchini
  • 1 orange bell pepper
  • 1/2 large sweet onion diced
  • 1 cup 2% milkfat cottage cheese
  • 4-6 oz Manchego cheese grated
  • 1 can Healthy Request cream of celery soup
  • 1 can Rotel tomatoes and green chilies undrained
  • flour tortillas or cooked lasagna sheets


  • Slice squash into half moons.
  • Place squash and peppers on a cooking oil sprayed, foil lined baking sheet.
  • Top with onions.
  • Roast squash, peppers, onion at 400 for 30 minutes or until done, stirring half way through cooking time
  • Mix soup with undrained Rotel Tomatoes and Green Chiles
  • Put 1/4 of the soup mix on the bottom of a greased casserole dish.
  • Spread each tortilla or lasagna noodle with cottage cheese.
  • Add a layer of tortillas or noodles, cheese side up, cutting tortillas to fit.
  • Top with a layer of roasted vegetables and sprinkle with Manchego.
  • Repeat layers, ending with plain tortillas, cottage cheese side down.
  • Pour remaining soup mixture on top and sprinkle with additional Manchego.
  • Casserole can be covered and refrigerated at this point up to 24 hours.
  • Bake at 350 for 45 minutes until bubbly and golden. Shorten cooking time if baking immediately after assembly


Substitute Marinara sauce for the soup and Rotel mix
Mix soup with 1/2 cup of milk and eliminate the Rotel tomatoes and green chilies, and roast grape tomatoes along with other vegetables
Add cooked chicken, ham or sausage for a heartier version
Keyword lasagna, lite and spicy lasagna, pasta casserole, rainbow lasagna, vegetable lasagna

lite and spicy lasagna thepaintedapron.com

Let sit for 10 minutes before cutting

spicy rainbow lasagna thepaintedapron.com

Enjoy the rainbow layers of flavor!



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




I will be joining these fabulous parties and blogs:

Full Plate Thursday

Foodie Friday

Freedom Fridays

Show Stopper Saturday

7 Responses to “Take-out Tuesday, Lite and Spicy Rainbow Lasagna”
  1. Definitely my kind of meal! Yum!

  2. Liz Mackie says:

    Thank you for the nice recipe.

  3. Happier Than A Pig In Mud says:

    Sounds like a hearty meal! Lovin’ your color palette pic:@)

  4. Mary says:

    Love your paint pallette Jenna! Your healthy veggie version of lasagna looks delicious! That’s how we prefer our veggies, roasted in the oven and layered with cheese 🙂

  5. Miz Helen says:

    Jenna, I just love your presentation with your paint palette and that Rainbow Lasagna looks fabulous. Thanks so much for sharing this awesome dish with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

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