I have tried many lasagna recipes, but this one is fantastic. At first, Kevin refused to eat it and would pick out all the veggies so I just served him macaroni and a plain tomato sauce with a sprinkle of cheese. Eventually he wanted to try it, and now he cleans his plate. Who says you can't convince your kids to eat veggies?
Adapted from Crazy Plates
3 cups sliced mushrooms
2 medium zucchini, sliced
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 large red onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp each dried rosemary and dried oregano
1 cup part skim ricotta cheese
1 cup low fat cottage cheese
1/3 cup chopped fresh parsley
1/4 cup Parmesan cheese
1 egg white
12 uncooked whole wheat lasagna noodles
4 cups pasta sauce (I like Prego original-the recipe says 3 cups, but I like more)
1 1/2 cups part skim mozzarella cheese, shredded.
Spray a large roasting pan with non stick spray. Toss the mushrooms, zucchini, peppers, onion, and garlic together in the roasting pan. In a small dish mix together the oil, vinegar, rosemary, and oregano. Drizzle over the veggies and toss until coated. Roast, uncovered, at 400 F for 25 minutes, stirring occasionally.
Meanwhile cook the lasagna noodles according to the directions on the box. Drain, rinse under cold water, drain well again, and set aside.
To prepare the cheese filling, combine the cottage cheese, ricotta cheese, 1/4 cup parsley, Parmesan cheese, and egg white in a bowl. Mix well. Refrigerate until ready to use.
To assemble the lasagna, spray a 9x13 inch dish with cooking spray. Spread enough pasta sauce in the bottom of the pan to coat the bottom. Arrange 4 noodles (3 lengthwise, 1 crosswise) over the bottom of the pan. Spread 1/2 cheese filling over the noodles, followed by 1/3 of the roasted vegetables. Top with 1/3 of the mozzarella. Repeat layers; 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, 1/3 mozzarella. Layer final 4 noodles over the mozzarella, followed by remaining spaghetti sauce. Top sauce with remaining roasted vegetables.
Cover with greased foil and bake at 375 F for 35-45 minutes. Remove, sprinkle mozzarella and fresh Parmesan on the top, and return to the oven for 5 more minutes for the cheese to melt. Let cool for 10-15 minutes before serving so it won't fall apart when you serve it.
Serves 6-8
