| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Sami | Pasta, Vegetables | 8 | Servings |
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 |
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 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.
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