Italian recipes

Light Vegetable Lasagna

Course : Italian
Serves: 12

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Ingredients:

12 sheet lasagna noodles

1 tablespoon olive oil

8 ounces squash -- yellow, quartered lenghtwise and sliced

8 ounces zucchini -- quartered lengthwise and sliced

1 medium pepper -- yellow, lg, sliced

1 medium pepper -- red, lg, sliced

1 pound broccoli -- cut into flowerets

3 cloves garlic -- , chopped

4 teaspoons thyme -- fresh, chopper or

1 1/2 teaspoons thyme -- dried

1 teaspoon salt

---CHEESE MIXTURE---

2 large eggs

15 ounces ricotta cheese

16 ounces cottage cheese -- low-fat

1/2 cup basil leaves -- fresh, chopped

1/4 teaspoon red-pepper seasoning -- liquid

2 cups cheese -- mozzarella, shredded

1 bunch thyme sprigs -- fresh

12 sheet lasagna noodles

1 tablespoon olive oil

8 ounces squash -- yellow, quartered lenghtwise and sliced

8 ounces zucchini -- quartered lengthwise and sliced

1 medium pepper -- yellow, lg, sliced

1 medium pepper -- red, lg, sliced

1 pound broccoli -- cut into flowerets

3 cloves garlic -- , chopped

4 teaspoons thyme -- fresh, chopper or

1 1/2 teaspoons thyme -- dried

1 teaspoon salt

---CHEESE MIXTURE---

2 large eggs

15 ounces ricotta cheese

16 ounces cottage cheese -- low-fat

1/2 cup basil leaves -- fresh, chopped

1/4 teaspoon red-pepper seasoning -- liquid

2 cups cheese -- mozzarella, shredded

1 bunch thyme sprigs -- fresh

Preparation / Directions:

1) Preheat oven to 425. Cook noodles according to package directions. Drain. Coat a 13 X 9 X 2-inch baking dish with nonstick vegetable-oil cooking spray. 2) Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme. Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally. Pour off any liquid. Sprinkle salt over vegetables. Stir to combine. 3) Prepare Cheese Mixture: Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended. 4) Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Tope with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan. 5) Bake in preheated 425F oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.

Light Vegetable Lasagna

Ingredients:

Preparation / Directions:

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