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Source: Fabulous Food Associations

Roasted Vegetable Lasagna
Lasagna and roasted vegetables are nutritious and delicious.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 1 1/2 hours
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12 lasagna noodles, uncooked
Non-stick cooking spray, as needed
8 ounces mushrooms, halved
2 yellow squash or zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
2 yellow or red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 tablespoons balsamic vinegar
1 teaspoon olive oil, (or vegetable oil)
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 twenty-six ounce jar spaghetti sauce
1 fifteen-ounce container part skim ricotta cheese
1 ten-ounce package frozen chopped spinach, thawed and squeezed dry
1 large egg white
1/4 teaspoon dried red pepper flakes
1 cup shredded part-skim mozzarella cheese
1/4 cup Grated Parmesan cheese

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425 degrees. 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; turn 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 lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna 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 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.

Reduce oven temperature to 375 degrees. Cover lasagna 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.

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