Take-out Tuesday, Rainbow Lasagna

the Painted Apron

3 years ago

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

A lightened up version of vegetable lasagna with a rainbow of roasted vegetables

Course Main Course

Cuisine American, Italian

Keyword lasagna, lite and spicy lasagna, pasta casserole, rainbow lasagna, vegetable lasagna

Prep Time 30

Cook Time 45

Servings 4

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