Grilled Vegetable Lasagna

Need to get rid of leftover grilled veggies? Try this! Layer grilled vegetables with a creamy cheese mixture, noodles, and spicy tomato sauce. Make ahead and reheat for a busy weeknight dinner.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 3  medium  yellow squash, sliced
• 3  medium zucchini, sliced
• 1  red pepper, sliced
• 1  bunch asparagus, chopped
• 1  medium sweet onion, minced
• 2  garlic cloves, pressed
• 1⁄2 cup red wine
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2  teaspoons dried basil
• 2  teaspoons dried parsley
• 1⁄2 teaspoon red pepper flakes
•  salt & pepper
• 2  cups fat-free cottage cheese
• 1  cup fat-free ricotta cheese
• 1  egg, beaten
• 3  cups  fat-free mozzarella cheese, shredded
• 1 (9 ounce) box  oven-ready  lasagna noodles

Directions

1. Coat veggies in olive oil, salt & pepper, and grill until charred. (Note: Grill a few extra veggies and save them in the fridge until you're ready to make this. No need to fire up the grill just for this recipe.).
2. Sautee onion in a little olive oil until soft and translucent. Add the pressed garlic and wine and cook until wine has reduced by at least half.
3. Add in tomatoes, tomato paste, basil, half the parsley, red pepper flakes, and salt & pepper (to your taste).
4. While the sauce is simmering over low heat, combine the cottage cheese, ricotta, the remaining parsley, salt & pepper, and egg in a bowl and mix well.
5. Spray a lasagna pan with non-stick spray. Spoon in 1/2 cup sauce and spread over the bottom. Layer as follows: noodles, half the cheese mixture, half the veggies, half the sauce, shredded cheese. Repeat once more, ending with the shredded mozzarella.
6. Cover and bake at 350 degrees for 30 minutes. Remove the lid and continue baking until the top layer of cheese is golden.