Free Recipe Roasted Vegetable Casserole, Lhj
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Vegetable Casserole, Lhj Recipe
1 md Eggplant; cut in 1 pieces
12 oz Fresh mushrooms; cut in half
-or
2 md Zucchini; cut in 1 pieces
1 lg Onion; chopped
2 tb Olive oil
1 ts Salt
3/4 ts Oregano
3/4 ts Freshly ground pepper;
-divided
1 Loaf italian bread; cut in
-1 cubes
29 oz Italian-style stewed
-tomatoes; 2 cans
15 oz Ricotta cheese; part skim
-milk
1 c Shredded part-skim
-mozzarella cheese; divided
1/4 c Freshly grated parmesan
-cheese
1/4 c Chopped fresh basil
2 lg Eggs
Roasted Vegetable Casserole, Lhj Preparation
1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes. 2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended. 3. Spoon half of vegetable mixture evenly into bottom of 13×9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@mdp.com> NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses-ricotta, mozzarella and grated Parmesan-give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and it”s a terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #941 by abprice@wf.net <abprice@wf.net> on Dec 2, 1997
Cooking Temperature:
Recipe Serves: 6
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