Roasted Vegetable Lasagne
Courtesy of National Pasta Association
Servings: 8
Prep Time: 20 Min.
Cook Time: 75 Min.
Prep Time: 20 Min.
Cook Time: 75 Min.
What you need:
* 12 pieces lasagna, uncooked
* vegetable oil cooking spray
* 8 oz. mushrooms, halved
* 2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2 in. pieces
* 2 yellow or red peppers, cut into 1 in. pieces
* 1 small red onion, cut into 1 in. 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.) low fat ricotta cheese
* 1 (10 oz.) frozen chopped spinach
* 1 large egg white
* 1/4 tsp. red chili flakes
* 1 c. shredded part-skim mozzarella
* 1/4 c. parmesan cheese, grated
* vegetable oil cooking spray
* 8 oz. mushrooms, halved
* 2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2 in. pieces
* 2 yellow or red peppers, cut into 1 in. pieces
* 1 small red onion, cut into 1 in. 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.) low fat ricotta cheese
* 1 (10 oz.) frozen chopped spinach
* 1 large egg white
* 1/4 tsp. red chili flakes
* 1 c. shredded part-skim mozzarella
* 1/4 c. parmesan cheese, grated
What to do:
1. Prepare lasagne according to pkg. 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 min.; toss vegetables. Continue baking 8 to 10 min. or until vegetables are browned and tender.
2. Spoon 1 c. spaghetti sauce over bottom of 13 x 9 in. baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 c. 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 c. sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.
3. Reduce oven temperature to 375°F. Cover lasagne with foil; bake 45 min. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 min. or until cheese is melted. Let stand 10 min. before serving.
2. Spoon 1 c. spaghetti sauce over bottom of 13 x 9 in. baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 c. 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 c. sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.
3. Reduce oven temperature to 375°F. Cover lasagne with foil; bake 45 min. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 min. or until cheese is melted. Let stand 10 min. before serving.