Roasted Vegetable Lasagna

Recipe Ingredients

12		Lasagna noodles
		Vegetable oil cooking spray
8 oz	227g	Mushrooms - halved
2		Zucchini - sliced & halved
2		Red bell peppers - cut into 1-inch
1		Red onion - cut into 1" pieces (small)
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Olive oil
2		Garlic - minced
1/2 teaspoon	2.5ml	Dried rosemary - crushed
26 oz	738g	Spaghetti sauce - fat-free
15 oz	426g	Part-skim ricotta cheese
10 oz	284g	Frozen chopped spinach - thawed, squeezed dry
1		Egg white (large)
1/4 teaspoon	1.3ml	Red pepper flakes
1 cup	146g / 5.1oz	Shredded mozzarella cheese
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

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 rosemar

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 fl 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.

Source:
National Pasta Association

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