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Light Vegetable Lasagne Recipe

  • 12servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 12 ea Lasagne Noodles

  2. 1 tb Olive oil

  3. 8 oz Squash, yellow, quartered

  4. 1 x Lenghtwise and sliced

  5. 8 oz Zucchini, quartered

  6. 1 x Lengthwise and sliced 1 ea Pepper, yellow, lg, sliced

  7. 1 ea Pepper, red, lg, sliced

  8. 1 lb Broccoli, cut into flowerets

  9. 3 ea Garlic, cloves, chopped

  10. 4 ts Thyme, fresh, chopper OR 1 1/2 ts Thyme, dried

  11. 1 ts Salt

  12. CHEESE MIXTURE -- 2 ea Eggs

  13. 15 oz Ricotta cheese

  14. 16 oz Cottage cheese, low-fat

  15. 1/2 c Basil leaves, fresh, chopped

  16. 1/4 ts Red-pepper seasoning, liquid

  17. 2 c Cheese, mozzarella, shredded

  18. 1 x Thyme sprigs, fresh for 1 x Garnish

  19. CHEESE MIXTURE --

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425.

  2. Cook noodles according to package directions.

  3. Drain.

  4. Coat a 13 X 9 X 2-inch baking dish with nonstick vegetable-oil cooking spray.

  5. Heat oil in Dutch oven over medium heat.

  6. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme.

  7. Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally.

  8. Pour off any liquid.

  9. Sprinkle salt over vegetables.

  10. Stir to combine.

  11. Prepare Cheese Mixture: Beat eggs in large bowl until blended.

  12. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended.

  13. Line prepared pan with 3 noodles.

  14. Spread 2 cups of cheese mixture on top; cover with 3 noodles.

  15. Spread 3 cups vegetable mixture on top.

  16. sprinkle on 1 cup mozzarella.

  17. Cover with 3 noodles.

  18. Spread with remaining cheese mixture.

  19. Tope with remaining noodles.

  20. Spread with remaining vegetables.

  21. Sprinkle with remaining mozzarella.

  22. Cover with foil, sealing edges firmly to baking pan.

  23. Bake in preheated 425 degree oven for 1 hour or until heated through.

  24. Cool on rack 10 minutes before serving.

  25. Garnis with thyme sprigs.

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