Roasted Vegetable Lasagna
On large baking sheet, combine zucchini, summer squash, mushrooms, pepper, onion, oil, garlic and Italian seasoning; salt and pepper to taste. Toss to coat. Roast in a preheated 450°F oven 20 minutes; drain off liquid. Reduced oven to 375°F.
Meanwhile, prepare noodles according to package directions. In medium bowl, combine cottage cheese, Parmesan cheese and eggs; salt and pepper to taste. In another medium bowl, combine pasta sauce and Alfredo sauce.
To assemble, place ½ cup sauce in bottom of a greased 13x9-inch baking dish. Top with 4 lasagna noodles, 1/3 pasta sauce, ½ cottage cheese, ½ roasted vegetables, 1/3 shredded cheese and ½ spinach leaves; repeat ending with noodles, sauce and shredded cheese.
Bake, covered, in a 375°F oven 45 minutes. Remove cover and continue baking 15 minutes or until bubbly and cheese is lightly browned. Remove from oven and let stand 15 minutes before serving.
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