Rainbow Lasagna
A lightened up version of vegetable lasagna with a rainbow of roasted vegetables
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
Variations:
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