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Ingredientes
- 12 x Lasagna noodles
- Â Â Vegetable oil cooking spray
- 8 ounce Mushrooms, halved
- 2 x Zucchini, sliced & halved
- 2 x Red bell peppers, cut into 1-inch pcs
- 1 sm Red onion, cut into 1" pcs
- 2 Tbsp. Balsamic vinegar
- 1 tsp Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 1/2 tsp Dry rosemary, crushed
- 26 ounce Spaghetti sauce, fat-free
- 15 ounce Part-skim ricotta cheese
- 10 ounce Frzn minced spinach, thawed, squeezed dry
- 1 lrg Egg white
- 1/4 tsp Red pepper flakes
- 1 c. Shredded mozzarella cheese
- 1/4 c. Grated Parmesan cheese
Direcciones
- 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 in mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush proportionately over vegetables. Bake vegetables 15 min; toss vegetables. Continue baking 8 to 10 min or possibly till vegetables are browned and tender.
- Spoon 1 c. spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pcs of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover lasagne with 1 c. sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and warm red pepper flakes. Drop half the cheese mix by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mix. Arrange another 4 pcs of lasagne over cheese and vegetables, pressing lightly; top with 1 c. sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pcs of lasagne and remaining sauce.
- Reduce oven temperature to 375 F. Cover lasagne with foil; bake 45 min. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 min or possibly till cheese is melted. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 70 | 37% |
| Total Fat 7.86g | 10% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 544mg | 23% |
| Potassium 727mg | 21% |
| Total Carbs 20.94g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 12.21g | 8% |
| Protein 10.41g | 17% |
