Free Recipe Light Vegetable Lasagne
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Light Vegetable Lasagne Recipe
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
Light Vegetable Lasagne Preparation
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:
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Light Vegetable Lasagne?
If you know a better Light Vegetable Lasagne Recipe please comment below.