Vegetable Lasagna With Mushroom Sauce

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Oxmoor House


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2 medium-size sweet red peppers

12 cloves garlic, unpeeled (about 1 head)

4 large baking potatoes, sliced lengthwise into 1/4-inch-thick slices

Vegetable cooking spray

1 teaspoon olive oil

1 cup chopped onion

1 (8-ounce) package presliced fresh mushrooms

1/2 cup dry white wine

1/2 cup water

1 cup skim milk

1/4 cup all-purpose flour

2 tablespoons chopped fresh parsley

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 (15-ounce) carton nonfat ricotta cheese

1 cup 1% low-fat cottage cheese

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sliced yellow squash (about 1 medium)

1 cup chopped fresh broccoli

1 cup (4 ounces) shredded part-skim mozzarella cheese

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