Roasted Vegetable Lasagna

Self Magazine


Ingredients:

1 lb. Plum tomatoes, cut into ¼” slices
1 lb. Zucchini, cut into ¼” slices
1 lb. Yellow squash, cut into ¼” slices
2 red peppers, cut into 1” strips
2 green peppers, cut into 1” strips
½ lb. Mushroom caps, cut into ¼” slices
1 teaspoon salt
1 Tablespoon olive oil
1 egg white, lightly beaten
2- 15oz. Containers “lite” ricotta cheese
2 Tablespoons bottled pesto sauce
1/3 cup grated Parmesan cheese
3- 14 ½ oz. Cans diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 pkg)
2 cups shredded lowfat mozzarella

Preparation:

Preheat oven to 475 degrees. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt & pepper and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray; roast for 30 minutes. In a bowl, mix egg white, ricotta cheese, pesto and Parmesan. Coat a 9x12 baking dish with cooking spray. Spread 1 can tomatoes on the bottom. Top with three noodles. Spoon 1 ¼ cups ricotta mix over noodles, then a layer of 3 cups vegetables, then ½ cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake for 30 minutes. Makes 12 servings.