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Receta Roasted Vegetable Lasagna

by Global Cookbook

Ingredientes

12 x Lasagna noodles     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

1. Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425 F. Coat a shallow metal roasting pan with cooking spray.
2. 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.
3. 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.
4. 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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