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Roasted Vegetable Lasagne

MyCookbook Recipe Database
MyCookbook Member: issa8814
Recipe Category: Casseroles
Recipe Preparation Level: moderate
    Ingredients for 4 Servings

    6 pcs Lasagne, uncooked
    Vegetable oil cooking spray
    4 oz Mushrooms, halved
    1 Zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch
    pieces
    1 Yellow or red bell peppers, cut into 1-inch pieces
    1/2 small Red onion, cut into 1-inch pieces
    1 tbsp Balsamic vinegar
    1/2 tsp Olive or vegetable oil
    1 cloves Garlic, minced
    1/4 tsp Dried rosemary, crushed
    13 oz Jar fat-free spaghetti sauce
    7 1/2 oz Container part-skim ricotta chees
    5 oz Package frozen chopped spinach, thawed, squeezed dry
    1/2 large Egg white
    1/8 tsp Hot red pepper flakes
    1/2 cup Shredded part-skim mozzarella cheese
    1/8 cup Grated Parmesan cheese

    Procedure:

    1. Prepare lasagne according to package directions.
    2. While lasagne is cooking, heat oven to 425-o F.
    3. Coat a shallow metal roasting pan with cooking spray.
    4. Add mushrooms, squash, bell peppers and onion.
    5. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over
    vegetables.
    6. Bake vegetables 15 minutes; toss vegetables.
    7. Continue baking 8 to 10 minutes or until vegetables are browned and tender.
    8. Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish.
    9. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.
    10. Cover lasagne with 1 cup sauce.
    11. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red
    pepper flakes.
    12. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the
    roasted vegetables between spoonfuls of cheese mixture.
    13. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing
    lightly; top with 1 cup sauce.
    14. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of
    lasagne and remaining sauce.
    15. Reduce oven temperature to 375-o F.
    16. Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella
    and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is
    melted.
    17. Let stand 10 minutes before serving.
    18. Each Serving Provides:
    19. 390 Calories , 20.1 g Protein , 49.6 g Carbohydrates , 13.5 g Fat , 26.5 mg
    Cholesterol , 698 mg Sodium , Calories from Fat 30%
    20. Courtesy of the National Pasta Association - ilovepasta.org

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