Light Vegetable Lasagne

Course : Pasta
Serves: 12
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Ingredients:

12 pieces lasagne noodles
1 large pepper -- red, sliced
1 tablespoons olive oil
1 pound broccoli -- cut into flowerets
8 ounces squash -- yellow, quartered
3 cloves cloves chopped lenghtwise and sliced
4 teaspoons thyme -- fresh, chopper or
8 ounces zucchini -- quartered lengthwise and sliced
1 1/2 teaspoons thyme -- dried
1 teaspoon salt
1 large pepper -- yellow, sliced
---CHEESE MIXTURE
2 large eggs
1/4 teaspoon red-pepper seasoning -- liquid
15 ounces ricotta cheese
2 cups cheese -- mozzarella, shredded
16 ounces cottage cheese -- low-fat
1 bunch thyme sprigs
1/2 cup basil leaves -- fresh, chopped
---heat oven to 425. cook noodles accorrding to the package directions.
 

Preparation / 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 425 degree oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnis with thyme sprigs.


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