Roasted vegetable lasagne

Yield: 8 Servings

Measure Ingredient
12 \N Pieces Lasagne, uncooked
\N \N Vegetable oil cooking spray
8 ounces Mushrooms, halved
2 \N Zucchini or yellow squash halved lengthwise and cut crosswise into 1/2\" pieces
2 \N Yellow or red bell peppers cut into 1-inch pieces
1 small Red onion cut into 1-inch pieces
2 tablespoons Balsamic vinegar
1 teaspoon Olive or vegetable oil
2 \N Garlic cloves; minced
½ teaspoon Dried rosemary, crushed
26 ounces Fat-free spaghetti sauce
15 ounces Part-skim ricotta cheese
10 ounces Frozen chopped spinach thawed, squeezed dry
1 large Egg white
¼ teaspoon Hot red pepper flakes
1 cup Shredded mozzarella cheese (part-skim)
¼ cup Grated Parmesan cheese

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425 degrees F. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.

Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish.

Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.

Reduce oven temperature to 375 degrees F. Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Each serving provides: 390 Calories; 20⅒ g Protein; 49⅗ g Carbohydrates; 13½ g Fat; 26½ mg Cholesterol; 698 mg Sodium.

Calories from Fat: 30%

Copyright National Pasta Association () (Reprinted with permission)

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