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Light vegetable lasagne
Artist: _
Categories: Entrees, Family, Italian, Light, Vegetables, Western European
Yield: 12
Rating: 0
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Ingredients:
12 eachLasagne Noodles
1 tbspOlive oil
8 ozSquash, yellow, quartered
1 xLenghtwise and sliced
8 ozZucchini, quartered
1 xLengthwise and sliced
1 eachPepper, yellow, lg, sliced
1 eachPepper, red, lg, sliced
1 lbsBroccoli, cut into flowerets
3 eachGarlic, cloves, chopped
4 tspThyme, fresh, chopper OR
1 1/2 tspThyme, dried
1 tspSalt
CHEESE MIXTURE
2 eachEggs
15 ozRicotta cheese
16 ozCottage cheese, low-fat
1/2 cupBasil leaves, fresh, chopped
1/4 tspRed-pepper seasoning, liquid
2 cupCheese, mozzarella, shredded
1 xThyme sprigs, fresh for
1 xGarnish
Procedures:
11) preheat oven to 42Cook noodles according to package directions.
2Drain.
3Coat a 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
42) heat oil in dutch oven over medium heat.
5Add squashes, sweet peppers, broccoli flowerets, garlic and thyme.
6Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally.
7Pour off any liquid.
8Sprinkle salt over vegetables.
9Stir to combine.
103) prepare cheese mixture: beat eggs in large bowl until blended.
11Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended.
124) line prepared pan with 3 noodles.
13Spread 2 cups of cheese mixture on top; cover with 3 noodles.
14Spread 3 cups vegetable mixture on top.
15Sprinkle on 1 cup mozzarella.
16Cover with 3 noodles.
17Spread with remaining cheese mixture.
18Tope with remaining noodles.
19Spread with remaining vegetables.
20Sprinkle with remaining mozzarella.
21Cover with foil, sealing edges firmly to baking pan.
225) bake in preheated 425 degree oven for 1 hour or until heated through.
23Cool on rack 10 minutes before serving.
24Garnis with thyme sprigs
 
 
 
 

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