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| Roasted Vegetable Lasagne |
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| 12 |
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pieces Lasagne noodles, uncooked |
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Vegetable oil cooking spray |
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| 8 oz |
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mushrooms, halved |
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| 2 |
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zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces |
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| 2 |
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yellow or red bell peppers, cut into 1-inch pieces |
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| 1 |
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small red onion, cut into 1-inch pieces |
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| 2 Tbs |
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balsamic vinegar |
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| 1 tsp |
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olive or vegetable oil |
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| 2 |
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cloves garlic, minced |
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| 1/2 tsp |
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dried rosemary, crushed |
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| 1 |
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26-oz. jar fat-free spaghetti sauce |
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| 1 |
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15-oz. container part-skim ricotta chees |
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| 1 |
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10-oz. package frozen chopped spinach, thawed, squeezed dry |
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| 1 |
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large egg white |
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| 1/4 tsp |
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hot red pepper flakes |
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| 1 cup |
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shredded part-skim mozzarella cheese |
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| 1/4 cup |
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grated Parmesan cheese |
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| 1 |
Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425°F. |
| 2 |
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. |
| 3 |
Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender. |
| 4 |
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. |
| 5 |
Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce. |
| 6 |
Reduce oven temperature to 375°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. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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390.00 |
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% Daily Value |
| Total Fat 13.00g |
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20% |
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| Cholesterol 26.00mg |
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8% |
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| Sodium 698.00mg |
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29% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 49.00mg |
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16% |
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| Protein 20.00g |
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40% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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| Recipe Source |
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