Name: Roasted Vegetable Lasagna
Yield: Makes 12 servings
Ingredients: 1 lb plum tomatoes, cut in 1/4-inch slices; 1 lb zucchini, cut in 1/4-inch slices; 1 lb yellow squash, cut in 1/4-inch slices; 2 red bell peppers, cut in 1-inch strips; 2 green bell peppers, cut in 1-inch strips; 1/2 lb mushroom caps, cut in 1/4-inch slices; 1 tsp salt; 1 tbsp olive oil; Vegetable-oil cooking spray; 1 egg white, lightly beaten; 2 containers (15 oz each) "lite" ricotta; 2 tbsp bottled pesto sauce; 1/3cup grated Parmesan; 3 cans (14 1/2 oz each) diced tomatoes with garlic and onion; 12 oven-ready lasagna noodles (1 package); 2 cups shredded lowfat mozzarella

Lasagna is comfort food — a real PMS soother. But it's also loaded with symptom-fighting calcium.

Recipe information

Yield
Makes 12 servings

Ingredients

1

lb plum tomatoes, cut in 1/4-inch slices

1

lb zucchini, cut in 1/4-inch slices

1

lb yellow squash, cut in 1/4-inch slices

2

red bell peppers, cut in 1-inch strips

2

green bell peppers, cut in 1-inch strips

1

/2 lb mushroom caps, cut in 1/4-inch slices

1

tsp salt

1

tbsp olive oil

Vegetable-oil cooking spray

1

egg white, lightly beaten

2

containers (15 oz each) "lite" ricotta

2

tbsp bottled pesto sauce

1

/3cup grated Parmesan

3

cans (14 1/2 oz each) diced tomatoes with garlic and onion

12

oven-ready lasagna noodles (1 package)

2

cups shredded lowfat mozzarella

Need to make a substitution?

Preparation

Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 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 30 minutes.

Nutrition Per Serving

Nutritional analysis per serving: 299 calories

10 g fat (4 g saturated fat)

31 g carbohydrates

22 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes