Ingredients: |
Ingredients: 3 cups portabella mushrooms
2 medium zucchini, unpeeled, sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp each dried rosemary and oregano
1 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1/2 cup chopped, fresh parsley
1/2 cup grated parmesan cheese
1 egg white
12 lasagna noodles, uncooked
3 cups of your favorite low-fat spaghetti sauce
1 1/2 cups shredded, part-skim mozzarella or swiss cheese
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Directions: |
Directions:Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, peppers, onion, oil, vinegar, garlic, rosemary and oregano. Mix well, until vegetables are coated with seasonings. Roast uncovered, at 400º for 25 minutes, stirring once halfway through cooking time. While vegetables are roasting, prepare cheese filling and cook pasta. In a bowl, combine ricotta and cottage cheeses, 1/4 cup parsley, parmesan cheese, and egg white. Mix well. Refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain well. Rinse with cold water and drain again.
To assemble lasagna, spray a 9X13 baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and one crosswise, over sauce. Spread 1/2 cheese fillling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzerella. Repeat layering: 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella. Layer final 4 noodles over mozzarella, followed by remaining spaghetti sauce. Top sauce with remaining roasted vegetables. Cover with foil and bake at 375º for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven uncovered, for 5 more minutes. Let cool for 10 minutes before serving. |
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