If you’ve ever wandered through a gourmet specialty food shop you know what a sight to behold a piece of roasted vegetable lasagna can be.  Here is a pretty simple way to make it from scratch and for a fraction of the cost.  First you have to roast some vegetables, and you can use any combination you like or happen to have; sliced red, yellow, or orange peppers, portobello mushrooms, onions, zucchini, etc.  I arrange them on a cookie sheet, sprinkle with salt and pepper, drizzle with olive oil and roast in a 400° F oven for about 15 minutes.  Make extra to keep in the fridge for wraps and quesadillas during the week.  The kitchen smells amazing already! To make it a meal, serve with caesar salad and garlic bread.

Roasted Vegetable Lasagna (with or without chicken)

Ingredients
½ cup butter
½ cup flour
1 tsp basil, dried
½ tsp salt
¼ tsp pepper
3 cups vegetable or chicken broth
2-3 cups roasted vegetables
2 cups chicken, cooked and chopped – if using
16 oz. cottage cheese
1 egg
8 oz. mozzarella cheese (I definitely use more, and sometimes get the shredded Italian 6 cheese blend)
6 lasagna noodles (no need to pre-cook)
½ cup parmesan cheese, grated

1. Preheat oven to 375° F
2. Melt butter in a saucepan.
3. Blend in flour with a whisk.
4. Add basil, salt and pepper and stir in vegetable or chicken broth.  Cook on high, stirring until mixture thickens and comes to a boil.
5. Remove from heat and add roasted vegetables and chicken, if using.
6. In a separate bowl, combine cottage cheese with egg and mozzarella cheese.
7. In a greased 9X13 pan, spread 1 cup of the sauce mixture, layer 3 noodles, 2 cups cheese mixture, 2 more cups sauce, 3 noodles, 2 more cups cheese mixture, ending with 2 cups sauce.
8. Pour about 1/2 cup water around the inside edge of the pan (it will help “cook” the noodles).
9. Cover the pan with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until bubbly and heated through.
10. Sprinkle with parmesan cheese.

Serves 6.