Roasted Vegetable Lasagne

Roasted Vegetable Lasagne
Makes 8 servings

Ingredients:
12 pieces lasagne, uncooked
Vegetable oil cooking spray
8 ounces mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2 -inch pieces
2 yellow or red bell peppers, cut into 1/2-inch pieces
1 small red onion, cut into 1-inch pieces
2 tablespoons balsamic vinegar
1 teaspoon olive or vegetable oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 (26 ounce) jar fat-free spaghetti sauce
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 teaspoon hot red pepper flakes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
1. Prepare lasagne according to package directions.
2. While lasagne is cooking, heat oven to 425°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 for 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 width wise) over the sauce.
10. Cover lasagne with 1 cup sauce.
11. In a medium bowl, combine ricotta cheese, spinach, egg white and red hot 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. === 65380 | Food recipes | Cool Ways To Enjoy The Coffee Shoppe Teas