Roasted Vegetable Lasagna

12 lasagna noodles, 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 fat-free spaghetti sauce
1 (15-oz.) container part-skim ricotta cheese
1 (10-oz. )package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 tsp. hot 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 425F.

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 and ontinue 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 375F.

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.

Servings: 8
Source: National Pasta Association