• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roasted Vegetable Lasagna

  • Recipe Submitted by on

Category: Pasta, Vegetables

 Ingredients List

  • 12 Lasagna noodles
  • Vegetable oil cooking spray
  • 8 oz Mushrooms, halved
  • 2 Zucchini, sliced & halved
  • 2 Red bell peppers, cut into
  • -1-inch pieces
  • 1 sm Red onion, cut into 1"
  • -pieces
  • 2 tb Balsamic vinegar
  • 1 ts Olive oil
  • 2 Cloves garlic, minced
  • 1/2 ts Dried rosemary, crushed
  • 26 oz Spaghetti sauce, fat-free
  • 15 oz Part-skim ricotta cheese
  • 10 oz Frozen chopped spinach,
  • -thawed, squeezed dry
  • 1 lg Egg white
  • 1/4 ts Red pepper flakes
  • 1 c Shredded mozzarella cheese
  • 1/4 c Grated Parmesan cheese


Prepare lasagne according to package directions. While lasagne is cooking,
heat oven to 425º 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 375º 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.

Per serving: 697 Calories; 14g Fat (18% calories from fat); 30g Protein;
111g Carbohydrate; 31mg Cholesterol; 662mg Sodium

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