INGREDIENTS:12 Lasagna noodles
Vegetable oil cooking spray
8 oz Mushrooms, halved
2 Zucchini, sliced & halved
2 Red bell peppers, cut into
-1-inch pieces
1 sm Red onion, cut into 1"
-pieces
2 tb Balsamic vinegar
1 ts Olive oil
2 Cloves garlic, minced
1/2 ts Dried rosemary, crushed
26 oz Spaghetti sauce, fat-free
15 oz Part-skim ricotta cheese
10 oz Frozen chopped spinach,
-thawed, squeezed dry
1 lg Egg white
1/4 ts Red pepper flakes
1 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
DIRECTIONS:
Prepare lasagne according to package directions. While lasagne is cooking,
heat oven to 425� 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� 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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