Preparation:
Cook lasagne until only halfway cooked - but pliable. Drain, toss with a little olive oil to prevent sticking and set aside.
Spray a large skillet well with cooking spray, and heat 1 tablespoon olive oil on medium-high heat. Add onion, carrot and garlic, and saute until onion is translucent, about 5 minutes. Add eggplant, mushrooms, and zucchini, stirring to combine. Lower heat and cover, to let mushrooms and eggplant release liquid. When mixture is liquid, remove cover and raise heat back to medium-high and cook until all liquid is evaporated. Add spinach and cook until vegetables are beginning to brown. Add tomato paste, and saute until vegetables are holding together. Take off heat and set aside.
Combine ricotta, 1 cup Romano, egg whites and parsley until well combined. Season to taste with salt and pepper. Heat tomato sauce until warm.
Coat a large baking pan well with cooking spray. Coat bottom of pan with sauce, then make layers in this fashion: lasagne, ricotta, vegetables, Romano, mozzarella, sauce - you should be able to make 3 layers - the top layer consisting of lasagne, Romano, sauce and mozzarella. Sprinkle a little parsley on top.
Cover with foil and bake in 350 degree oven for 45 minutes. Remove cover and bake another 30 to 45 minutes or until browned and bubbly.
After removing, wait at least 15 minutes before cutting so the lasagne can set. |
