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
Bake at 350 for 30-45 minutes until golden and bubbly
Rainbow Lasagna
Ingredients
- 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
Instructions
- 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
Notes
Here’s another delicious Rainbow Dinner
Enjoy!
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 Ground & Follow 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
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What a fun and great idea!
Thanks Angie!
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. ♥
Thank you Mary, it’s a yummy combo!
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!
Thanks Nancy, very delicious!
Your recipe is “magically delicious”.
Thank you Bernadette!
Jenna, I love this different take on an old favorite, lasagna! As Nancy said, you are so creative and I agree! Happy Tuesday ☘️💚☘️
Thank you Pam, I can get very creative when I don’t want to go to the grocery store 😂
What a clever idea! Who doesn’t love a rainbow? And the flavors sound very good. Also, adore your opening photo of the palette!
Thank you Jeanie, I found that ceramic palette in a gift store a long time ago, isn’t it cute?
What a brilliant recipe Jenna! I love how you roasted the vegetables, and the tortilla swap is genius! One of your best my friend!
Thanks so much Dorothy!
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.
Thank you Linda 🌈
This dish looks so festive and for sure much healthier. Pinned it. Thanks for sharing your recipes with us. Hugs and blessings, Cindy
You are so welcome Cindy!
This may be my favorite new thing you’ve shown us! I can’t wait to try it. Thanks Leprechaun!
Thanks Leslie Anne, I hope you enjoy!
A cross between an enchilada casserole and lasagna with Rotel thrown in for spicy measure. What a great idea!
Thank you Linda!
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…….
Thanks Emily, it’s a good combo of flavors!
A fun twist on lasagna – yummy!
Very! Thanks Mary!
sounds yummy
Thank you Patti 🌈
Wow, does this ever sound tasty! Want to try, will print recipe! Thank you Jenna!
Thanks Cyndi, I hope you love it!