Yield: 8 Servings
|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)