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
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 214
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