Free Recipe Roasted Vegetable Lasagna

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Roasted Vegetable Lasagna Recipe

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

Roasted Vegetable Lasagna Preparation

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425º 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 375º 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. Per serving: 697 Calories; 14g Fat (18% calories from fat); 30g Protein; 111g Carbohydrate; 31mg Cholesterol; 662mg Sodium Recipe by: National Pasta Association Posted to EAT-L Digest 03 Feb 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Feb 4, 1997.

Cooking Temperature:

Recipe Serves: 8

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