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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Roasted Vegetable Lasagne calories by ingredient
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Roasted Vegetable Lasagne

Submitted by: SLIMERME2011
Roasted Vegetable Lasagne

Introduction

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Number of Servings: 1

Ingredients

    12 pieces Lasagne, uncooked
    Vegetable oil cooking spray
    8 oz. 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-inch pieces
    1 small red onion, cut into 1-inch pieces
    2 tbsp. balsamic vinegar
    1 tsp. olive or vegetable oil
    2 cloves garlic, minced
    1/2 tsp. dried rosemary, crushed
    1 26-oz. jar fat-free spaghetti sauce
    1 15-oz. container part-skim ricotta chees
    1 10-oz. package frozen chopped spinach, thawed, squeezed dry
    1 large egg white
    1/4 tsp. hot red pepper flakes
    1 cup shredded part-skim mozzarella cheese
    1/4 cup grated Parmesan cheese

Directions

Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425-o 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-o 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.

Number of Servings: 1

Recipe submitted by SparkPeople user SLIMERME2011.






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