Roasted Vegetable Lasagne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 Pieces: Lasagne, uncooked
Vegetable oil cooking spray,
8 ounce: Mushrooms, halved
2: Zucchini or yellow squash halved lengthwise and cut crosswise into 1/2" pieces,
2: Yellow or red bell peppers cut into 1-inch pieces,
1 small: Red onion cut into 1-inch pieces,
2 tbsp: Balsamic vinegar,
1 tsp: Olive or vegetable oil,
2: Garlic cloves, minced
1/2 tsp: Dried rosemary, crushed
26 ounce: Fat-free spaghetti sauce,
15 ounce: Part-skim ricotta cheese,
10 ounce: Frozen chopped spinach thawed, squeezed dry
1 large: Egg white,
1/4 tsp: Hot red pepper flakes,
1 cup: Shredded mozzarella cheese, part-skim
1/4 cup: Grated Parmesan cheese,
Directions:
Prepare lasagne according to package directions. While lasagne is
cooking, heat oven to 425 degrees 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 degrees 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.
Each serving provides: 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%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
cooking, heat oven to 425 degrees 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 degrees 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.
Each serving provides: 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%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp