Roasted Vegetable Lasagne

I started watching a Rhodes Across Italy marathon the other day on the Good Food Channel. After a few episodes I had a major craving for all things pasta. I found a great recipe for a roasted vegetable lasagne on their website. It's only 450 calories/serving and super flavorful. Enjoy!

Ingredients:

• 1 lb butternut squash, 1/2"-3/4" dice
• 1 large carrot, 1/2" dice
• 1 large onion, cut in half and then sliced thin
• 5 garlic cloves, peeled
• 1 tbsp olive oil
• 8 oz small tomatoes, cut into chunks
• 2 cups fresh spinach
• 1 cup mushrooms, chopped
• 3 tbsp flat parsley, chopped (divided)
• 6 no-cook lasagne sheets
• 8 oz fat-free ricotta cheese
• 1 egg
• 3 tbsp fresh basil, chopped
• 1/4 tsp ground nutmeg
• 14 oz crushed tomatoes (fire-roasted if available)
• 2 oz fresh mozzarella balls, sliced
• 1/2 cup parmesan cheese, grated
• salt and fresh ground pepper

1. Start your prep work: dice the squash and carrots, slice the onions, peel the garlic, chop the mushrooms, cut the tomatoes, chop the parsley and basil.
2. Preheat the oven to 400 degrees. Line a baking sheet with foil. Combine the squash, carrots, onions, and garlic in a large bowl. Add the olive oil, 1/2 tsp salt and 1/4 tsp pepper; mix well and spread the veggies out on the baking sheet. Roast for 30-35 minutes until tender and a slightly browned. (You may want to check after 15 minutes and use a spatula to move them around a bit so they don't stick to the foil). Add the tomato chunks and mushrooms, roast for another 5 minutes. Add the spinach and roast for another 2-3 until the spinach is wilted. Remove the veggies from the oven and transfer them to a large bowl. Add 2 tbsp of the parsley and mix together; set aside.

Giant pan of roasted veggies

3. In a separate bowl, combine the ricotta with the egg, nutmeg, basil, 1/2 tsp salt, and 1/4 tsp pepper; set aside.
4. In a medium-size casserole dish (roughly 8"x10") add the following layers (starting with the bottom):

• an even layer of the veggies
• two pasta sheets
• a third of the crushed tomatoes
• a third of the remaining veggies
• all of the ricotta mixture
• two pasta sheets
• another third of the crushed tomatoes
• another third of the veggies
• last two pasta sheets
• last third of the crushed tomatoes
• last third of the veggies

The "Before"

5. Cover the top layer with the mozzarella and parmesan. Sprinkle with black pepper and the remaining parsley. Place the dish on a baking sheet and cover loosely with foil (make sure the foil is not touching the cheese). Bake for 30 minutes then remove the foil. Bake for another 10 minutes. If it isn't brown, switch the oven to broil but keep an eye on it - only 1-2 minutes will be necessary. Let it stand for 5 minutes before serving.

Serves: 4
WW: Only 8 pts/serving!