INGREDIENTS:
12 pieces of Lasagna, uncooked
Vegetable oil cooking spray
8 oz. mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and
cut crosswise into 1/2 inch pieces
2 yellow or red bell peppers, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
2 tbsp. balsamic vinegar
1 tsp. olive or vegetable oil
2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
1 26 oz. jar spaghetti sauce
1 15 oz. container part skim ricotta cheese
1 cup fresh spinach, chopped
1 large egg white
1/4 tsp. hot red pepper flakes
1 cup shredded mozzarella cheese
1/4 cup Belgioioso® Parmesan cheese, freshly
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PREPARATION:
Prepare lasagna according to package directions. While
lasagna is cooking, heat oven to 425°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 lasagna (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 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°F. Cover lasagna
with foil; bake for 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.
SERVES: 8
Pairs well with Ecco Domani®
Merlot
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