Roasted Vegetable Lasagna
Source of Recipe
Woman's Day
List of Ingredients
Garlic-flavor nonstick cooking spray
3 each zucchini and yellow squash (about 6 oz each), sliced in 1/2-in.-thick rounds
3 medium red bell peppers, cored and cut in 1/2-in.-wide strips
1 jar (17 oz) Alfredo pasta sauce
Pasta: 9 no-cook (oven-ready) lasagna noodles
1 1/2 cups bottled marinara sauce
1 1/2 cups (6 oz) shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese
Tip: The lasagna noodles will expand as they bake, so make sure they don�t overlap or touch the edges of the baking dish.
Recipe
1. Position racks to divide oven in thirds. Heat to 450�F. Line 2 jelly-roll pans with foil; coat foil and a 13 x 9-in. baking dish with cooking spray.
2. Toss vegetables to mix, then distribute evenly between the 2 prepared jelly-roll pans, spreading them into a single layer. Coat vegetables with cooking spray.
3. Roast 12 minutes, switch position of pans and roast 12 minutes longer or until vegetables are tender. Remove from oven; reduce oven temperature to 375�F.
4. Spread 3/4 cup Alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce (see Tip). Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella and 1 Tbsp grated Parmesan cheese. Top with 3 more noodles, the remaining Alfredo sauce, another 2 cups vegetables, 1/2 cup mozzarella and 1 Tbsp grated Parmesan cheese. Finish with layers of remaining noodles, marinara sauce, vegetables, then cheeses.
5. Cover tightly with foil and bake 45 minutes. Uncover; bake 5 minutes longer until noodles are tender.
YIELD: 6 - 8 Servings
Per serving (for 8): 470 cal, 17 g pro, 35 g car, 3 g fiber, 32 g fat (18 g saturated fat), 81 mg chol, 1,085 mg sod
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