| 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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