ROASTED VEGETABLE LASAGNE

Ingredients for 8 Servings

12 pcs Lasagne, uncooked
Vegetable oil cooking spray
8 oz Mushrooms, halved
2 Zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
2 Yellow or red bell peppers, cut into 1-inch pieces
1 small Red onion, cut into 1-inch pieces
2 tbsp Balsamic vinegar
1 tsp Olive or vegetable oil
2 cloves Garlic, minced
1/2 tsp Dried rosemary, crushed
26 oz Jar fat-free spaghetti sauce
15 oz Container part-skim ricotta chees
10 oz Package frozen chopped spinach, thawed, squeezed dry
1 large Egg white
1/4 tsp Hot red pepper flakes
1 cup Shredded part-skim mozzarella cheese
1/4 cup Grated Parmesan cheese

Procedure:

1. Prepare lasagne according to package directions.
2. While lasagne is cooking, heat oven to 425-o F.
3. Coat a shallow metal roasting pan with cooking spray.
4. Add mushrooms, squash, bell peppers and onion.
5. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables.
6. Bake vegetables 15 minutes; toss vegetables.
7. Continue baking 8 to 10 minutes or until vegetables are browned and tender.
8. Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish.
9. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.
10. Cover lasagne with 1 cup sauce.
11. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes.
12. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture.
13. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce.
14. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.
15. Reduce oven temperature to 375-o F.
16. Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted.
17. Let stand 10 minutes before serving.
18. Each Serving Provides:
19. 390 Calories , 20.1 g Protein , 49.6 g Carbohydrates , 13.5 g Fat , 26.5 mg Cholesterol , 698 mg Sodium , Calories from Fat 30%
20. Courtesy of the National Pasta Association - ilovepasta.org

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