Take-out Tuesday, Rainbow Lasagna

Rainbows are often part of St. Patrick’s Day decor

so this Rainbow Lasagna is perfect for this time of year

Plus it’s a healthier version with low fat cottage cheese

and filled with a rainbow of veggies!


Zucchini, yellow squash, sweet onions and peppers

roasted in the oven to develop a rich deep flavor

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


Rotel tomatoes with green chilies mixed

with a can of Healthy Request Cream of Celery Soup

make up the sauce

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


Low fat cottage cheese replaces the ricotta in regular lasagna

and adds creaminess in a healthier, lower fat way


Season it with a little salt & pepper


Spread cottage cheese on noodles or tortillas

and place on top of sauce in dish, cutting them to fit

Top with half of roasted vegetables


Drizzle with 1/4 of sauce and sprinkle with grated Manchego cheese


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!


Repeat layers and end with a final layer of tortillas,

cottage cheese side down 

Cover the top with remaining sauce


Sprinkle the top with more cheese


At this point the lasagna can be covered and refrigerated

for up to 24 hours before baking

rainbow lasagna thepaintedapron.com

Bake at 350 for 30-45 minutes until golden and bubbly

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

Here’s another delicious Rainbow Dinner


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

Whimsey Home Wednesday Full Plate Thursday

Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade/ Home Matters

30 Responses to “Take-out Tuesday, Rainbow Lasagna”
  1. What a fun and great idea!

  2. Mary says:

    Italian meets Mexican with the tortillas in your Rainbow Lasagna Jenna! We love Manchego cheese. You’re as creative and fearless in the kitchen as you are with your paintbrush. ♥

  3. Nancy says:

    This looks amazing. I love the idea of it having a southwest flair! 😉
    I agree with Mary… you are so creative! Thanks for the inspiration!

  4. BERNADETTE says:

    Your recipe is “magically delicious”.

  5. Pam says:

    Jenna, I love this different take on an old favorite, lasagna! As Nancy said, you are so creative and I agree! Happy Tuesday ☘️💚☘️

  6. What a clever idea! Who doesn’t love a rainbow? And the flavors sound very good. Also, adore your opening photo of the palette!

  7. What a brilliant recipe Jenna! I love how you roasted the vegetables, and the tortilla swap is genius! One of your best my friend!

  8. Great idea Jenna. Rainbows are so fun and this dish is a winner. perfect for St. Patrick’s day too. A low calorie version is wonderful.

  9. This dish looks so festive and for sure much healthier. Pinned it. Thanks for sharing your recipes with us. Hugs and blessings, Cindy

  10. This may be my favorite new thing you’ve shown us! I can’t wait to try it. Thanks Leprechaun!

  11. lghiggins says:

    A cross between an enchilada casserole and lasagna with Rotel thrown in for spicy measure. What a great idea!

  12. This lasagna recipe looks delicious and I love it has a lot of veggies. I also like the idea of using tortillas to replace the noodles. Adding this Pinterest, a keeper!
    Thanks Jenna…….

  13. A fun twist on lasagna – yummy!

  14. sounds yummy

  15. Cyndi Raines says:

    Wow, does this ever sound tasty! Want to try, will print recipe! Thank you Jenna!

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