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Name: Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz Mushrooms, halved; 2 Zucchini, sliced & halved; 12 Lasagna noodles; Vegetable oil cooking spray; 2 tb Balsamic vinegar; 1/2 ts Dried rosemary, crushed; 1/4 c Grated Parmesan cheese; 1 sm Red onion, cut into 1"; 1 c Shredded mozzarella cheese; 1 ts olive oil; 26 oz Spaghetti sauce, fat-free; 2 Red bell peppers, cut into; 2 Garlic minced; 15 oz Part-skim ricotta cheese; 1/4 ts Red pepper flakes; 10 oz Frozen chopped spinach,; 1 lg Egg white

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INGREDIENTS

8 oz Mushrooms, halved
2 Zucchini, sliced & halved
12 Lasagna noodles
Vegetable oil cooking spray
2 tb Balsamic vinegar
1/2 ts Dried rosemary, crushed
1/4 c Grated Parmesan cheese
1 sm Red onion, cut into 1"
1 c Shredded mozzarella cheese
1 ts olive oil
26 oz Spaghetti sauce, fat-free
2 Red bell peppers, cut into
2 Garlic ; minced
15 oz Part-skim ricotta cheese
1/4 ts Red pepper flakes
10 oz Frozen chopped spinach,
1 lg Egg white

Servings

INSTRUCTIONS

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425? 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 375? 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 on Feb 4, 1997.

NOTES

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Roasted Vegetable Lasagna

8 oz Mushrooms, halved
2 Zucchini, sliced & halved
12 Lasagna noodles
 Vegetable oil cooking spray
2 tb Balsamic vinegar
1/2 ts Dried rosemary, crushed
1/4 c Grated Parmesan cheese
1 sm Red onion, cut into 1"
1 c Shredded mozzarella cheese
1 ts olive oil
26 oz Spaghetti sauce, fat-free
2 Red bell peppers, cut into
2 Garlic minced
15 oz Part-skim ricotta cheese
1/4 ts Red pepper flakes
10 oz Frozen chopped spinach,
1 lg Egg white

Prepare lasagne according to package directions. While lasagne is cooking,  heat oven to 425? 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 375? 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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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 8 Servings

Calories: 214
Calories from Fat: 72 (34%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.5g
Cholesterol 47.4mg		15 %
Sodium 218.8mg		8 %
Potassium 264.5mg		7 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 19.7g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 214

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