Roasted-Vegetable Lasagna (diabeticconnection.com)
INGREDIENTS
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Vegetables:
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4 red bell peppers
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1 teaspoon olive oil
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
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1 large onion, cut into 16 wedges
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4 garlic cloves, minced
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Cheese mixture:
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2 cups 2% low-fat cottage cheese
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1 1/2 cups (6 ounces) grated sharp provolone cheese
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1/4 cup chopped fresh basil
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1 teaspoon dried oregano
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White sauce:
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3 tablespoons all-purpose flour
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1 1/2 cups 2% reduced-fat milk
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2 tablespoons chopped fresh basil
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1/4 teaspoon black pepper
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Cooking spray
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9 cooked lasagna noodles
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2 cups spinach leaves, divided
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1/2 cup (2 ounces) shredded part-skim mozzarella cheese
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