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Roasted Vegetable Lasagna

Roasted Vegetable LasagneRecipe courtesy of the National Pasta Association.

Recipe Ingredients:

12 pieces of lasagna, uncooked
Vegetable oil cooking spray
8 ounces mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
2 yellow or red peppers, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 tablespoons balsamic vinegar
1 teaspoon olive or vegetable oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 (26-ounce) jar fat-free spaghetti sauce
1 (15-ounce) low-fat ricotta cheese
1 (10-ounce) frozen chopped spinach
1 large egg white
1/4 teaspoon red chile flakes
1 cup shredded part-skim mozzarella
1/4 cup freshly grated Parmesan cheese

Cooking Directions:

  1. Prepare lasagna according to package directions.
  2. While lasagna is cooking, preheat oven to 425°F (220°C).
  3. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion.
  4. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables.
  5. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.
  6. Spoon 1 cup spaghetti sauce over bottom of 13x9x2-inch baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce.
  7. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes.
  8. 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 lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce.
  9. Reduce oven temperature to 375°F (190°C).
  10. Cover lasagna with foil; bake 45 minutes Uncover and sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Makes 8 servings.

Recipe and photograph courtesy of the National Pasta Association.