- Cook Time
- Prep Time
- 8 ServingsServings
- 12 pieces 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
- 1 26- oz. jar fat-free spaghetti sauce
- 1 15- oz. container part-skim ricotta chees
- 1 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
1 Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425-o 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.
5 Cover lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes
6 Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture
7 Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce.
8 Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.
9 Reduce oven temperature to 375-o 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.
10 Let stand 10 minutes before serving.
Source: National Pasta Association