Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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" pieces
2 Yellow or red bell peppers
- cut into 1-inch pieces
1 sm Red onion
- cut into 1-inch pieces
2 tb Balsamic vinegar
1 ts Olive or vegetable oil
2 Garlic cloves; minced
1/2 ts Dried rosemary, crushed
26 oz Fat-free spaghetti sauce
15 oz Part-skim ricotta cheese
10 oz Frozen chopped spinach
- thawed, squeezed dry
1 lg Egg white
1/4 ts Hot red pepper flakes
1 c Shredded mozzarella cheese
- (part-skim)
1/4 c Grated Parmesan cheese

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%

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