| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Main dish, Vegetables, Italian |
12 |
Servings |
INGREDIENTS
| 12 |
|
Lasagne Noodles |
| 1 |
|
Pepper, red, lg — sliced |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Broccoli — cut into |
|
|
Flowerets |
| 8 |
oz |
Squash, yellow — quartered |
| 3 |
|
Garlic, cloves — chopped |
|
|
Lenghtwise and sliced |
| 4 |
ts |
Thyme, fresh — chopper OR |
| 8 |
oz |
Zucchini — quartered |
| 1 1/2 |
ts |
Thyme — dried |
|
|
Lengthwise and sliced |
| 1 |
ts |
Salt |
| 1 |
|
Pepper, yellow, lg — |
|
|
Sliced |
|
|
CHEESE MIXTURE—– |
| 2 |
|
Eggs |
| 1/4 |
ts |
Red-pepper seasoning — |
|
|
Liquid |
| 15 |
oz |
Ricotta cheese |
| 2 |
c |
Cheese, mozzarella — |
|
|
Shredded |
| 16 |
oz |
Cottage cheese — low-fat |
|
|
Thyme sprigs — fresh for |
| 1/2 |
c |
Basil leaves, fresh — |
|
|
Chopped |
|
|
Garnish |
| 1 |
|
Preheat oven to 425. Cook |
INSTRUCTIONS
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.
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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