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Vegetable Lasagna with Mushroom Sauce

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  Sweet red peppers 2 Medium
  Garlic 12 Clove (60 gm), unpeeled
  Baking potatoes 4 Large, sliced
  Vegetable cooking spray 1
  Olive oil 1 Teaspoon
  Onion 1 Cup (16 tbs), chopped
  Mushrooms 8 Ounce (1 Package)
  Dry white wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Skim milk 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Parsley 2 Tablespoon, chopped
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Nonfat ricotta cheese 15 Ounce (1 Can)
  1% low fat cottage cheese 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Yellow squash 1 Cup (16 tbs), sliced
  Broccoli 1 Cup (16 tbs), chopped
  Shredded part skim mozzarella cheese 4 Ounce

Cut peppers in half lengthwise; remove and discard seeds and membranes.
Place peppers, skin sides up, on a baking sheet, and flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
Place in ice water until cool; peel and discard skins.
Slice peppers into thin strips.
Arrange garlic cloves and potato in a single layer on a large baking sheet; bake at 400° for 30 minutes or until potato is tender.
Remove from oven; let cool.
Peel garlic cloves.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, and saute 5 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes.
Add wine and water.
Combine milk and flour; stir well with a wire whisk.
Add flour mixture to mushroom mixture in skillet; bring to a boil, and cook 5 minutes or until thickened and bubbly.
Stir in parsley, and set aside.
Press spinach between paper towels to remove excess moisture.
Combine spinach, ricotta cheese, cottage cheese, Parmesan cheese, salt, and pepper in a medium bowl; stir well, and set aside.
Combine roasted pepper strips, squash, and broccoli; stir well, and set aside.
Coat a 13- x 9- x 2-inch baking dish with vegetable cooking spray.
Spread 1/4 cup mushroom sauce in baking dish.
Arrange half of potato slices over mushroom sauce.
Spread half of cheese mixture over potato.
Arrange half of broccoli mixture over cheese mixture, and top with half of remaining mushroom sauce.
Repeat layers with remaining potato slices, cheese mixture, broccoli mixture, and mushroom sauce.
Top with mozzarella cheese.
Cover and bake at 350° for 30 minutes.
Uncover and bake 15 additional minutes.
Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2816 Calories from Fat 379

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 21.7 g108.6%

Trans Fat 0 g

Cholesterol 120.9 mg40.3%

Sodium 3458.9 mg144.1%

Total Carbohydrates 394 g131.5%

Dietary Fiber 42.2 g168.7%

Sugars 81.2 g

Protein 212 g423.2%

Vitamin A 820.1% Vitamin C 1173.8%

Calcium 672.7% Iron 151.4%

*Based on a 2000 Calorie diet

Vegetable Lasagna With Mushroom Sauce Recipe