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Light Vegetable Lasagne

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


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.


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