Roasted Vegetable Lasagne

Prep Time 10

Cook Time 55

Total Time 1 5

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 vegetables3 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 flakes6 Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture7 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