pasta - Light Vegetable Lasagne

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another I failed to get the source

 

 

* Exported from MasterCook *

 

Light Vegetable Lasagne

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 lasagne noodles

1 pepper -- red, lg, sliced

1 tablespoon olive oil

1 pound broccoli -- cut into flowerets

8 ounce squash -- yellow, quartered lengthwise and sliced

3 garlic -- cloves, chopped

4 teaspoon thyme -- fresh, chopped

8 ounce zucchini -- quartered lengthwise and sliced

1 1/2 teaspoon thyme -- dried

1 teaspoon salt

1 pepper -- yellow, lg, sliced

- cheese mixture-

2 eggs

1/4 teaspoon red-pepper seasoning -- liquid

15 ounce ricotta cheese

2 cup cheese -- mozzarella, shredded

16 ounce cottage cheese -- low-fat

1/2 cup basil leaves -- fresh, chopped

thyme sprigs -- fresh, for garnish

 

 

Preheat oven to 425F. Cook lasagne 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 425 degree oven for 1 hour or until heated through. Cool on

rack 10 minutes before serving. Garnis with thyme sprigs.

 

 

12 servings

 

 

 

 

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Per Serving (excluding unknown items): 135 Calories; 7g Fat (48.3% calories from

fat); 11g Protein; 6g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 378mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0