Recipe: Looneyspoons less on ya lasagna

This super cheesy-tasting and flavourful lasagna is surprisingly low calorie, thanks to the use of some well-placed low-fat cheeses and roasted veggies. It's from the amazing new Looneyspoons Collection cookbook. The recipes are not only delicious and easy to make, but offer calorie, fat, carb and protein counts for every dish. This one has 353 calories and 9 g of fat for 1/8 of the pan-- a good size portion that leaves you satisfied.
Hint: We used fresh pasta sheets, and trust me, it makes a difference (one cheat, we didn't use whole wheat because it was Saturday and we wanted to splurge).



You will need:

3 cups portobello mushrooms, sliced
2 zucchini, unpeeled and sliced
1 large red pepper, sliced
1 large yellow pepper, sliced
1 large red onion
1 tbsp olive oil
2 tsp minced garlic
1 tsp balsamic vinegar
1 tsp each, rosemary, oregano
1 cup part-skim ricotta cheese
1 cup 1 per cent cottage cheese
1 egg
1 package whole wheat or regular fresh noodles or  12 uncooked noodles
2 cups pasta sauce
1 1/2 cups part-skim mozzarella
1/4 cup freshly grated Parmesan
optional: three links hot Italian turkey sausage, casing removed and cooked

Directions:

Spray a large cooking pan with spray. Add veggies, olive oil, garlic, vinegar, rosemary and oregano mix together until all are coated. Roast uncovered on 425F for 25 minutes.

While veggies are roasting, prepare cheese filling and cook pasta if using uncooked.

For filling: Combine ricotta, cottage cheeses, Parm and egg. Mix well. Refrigerate until ready to use. Cook pasta drain and rinse with cold water.

For assembly: Spread 1/4 sauce  over bottom of 9X13 pan. Arrange four noodles or one sheet across bottom, spread 1/3 cheese filling on top, followed by 1/3 veggies. Sprinkle veggies with 1/3 mozzarella.

Repeat twice, then spread remaining 1/4 sauce on top and end with mozzarella sprinkled on top.

Cover with foil and bake  at 375F for 35 minutes. Remove foil and bake five more minutes. Let cool about 10 minutes.