Vegetable Lasagna | Vegetable Lasagna Recipes | Vegetable Lasagna Recipe

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425 degrees. 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; turn vegetables. Continue 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 375 degrees. 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.