12 pieces Lasagne, uncooked
Vegetable oil cooking spray
8 ounces mushrooms, halved
2 zucchini
OR
2 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 tablespoons balsamic vinegar
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 26-ounce jar fat-free spaghetti sauce
1 15-ounce container part-skim Ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 teaspoon hot red pepper flakes
1 cup shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
Servings: 8
1. Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425ºF. 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.
2. Spoon 1 cup spaghetti sauce over bottom of 13 × 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.
3. Reduce oven temperature to 375ºF. 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.
Vegetable oil cooking spray
8 ounces mushrooms, halved
2 zucchini
OR
2 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 tablespoons balsamic vinegar
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 26-ounce jar fat-free spaghetti sauce
1 15-ounce container part-skim Ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 teaspoon hot red pepper flakes
1 cup shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
Servings: 8
1. Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425ºF. 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.
2. Spoon 1 cup spaghetti sauce over bottom of 13 × 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.
3. Reduce oven temperature to 375ºF. 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.