• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Light Vegetable Lasagna

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 12 Lasagna noodles

    2. 1 tablespoon 15ml Olive oil

    3. 8 oz 227g Squash - yellow, quartered

    4. 1 Lenghtwise and sliced

    5. 8 oz 227g Zucchini - quartered

    6. 1 Lengthwise and sliced 1 Pepper - yellow, lg, sliced

    7. 1 Pepper - red, lg, sliced

    8. 1 lb 454g / 16oz Broccoli - cut into flowerets

    9. 3 Garlic - cloves, chopped

    10. 4 teaspoons 20ml Thyme - fresh, chopper or 1 1/2 teaspoons 7 1/2ml Thyme - dried

    11. 1 teaspoon 5ml Salt Cheese Mixture

    12. 2 Eggs

    13. 15 oz 426g Ricotta cheese

    14. 16 oz 454g Cottage cheese - low-fat

    15. 1/2 cup 20g / 0.7oz Basil leaves - fresh, chopped

    16. 1/4 teaspoon 1 1/3ml Red-pepper seasoning - liquid

    17. 2 cups 292g / 10oz Cheese - mozzarella, shredded

    18. 1 Thyme sprigs - fresh for 1 Garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback