Recipe - Light Vegetable Lasagne

12 Lasagne Noodles
1 Pepper, red, lg cut or sliced up
1 tablespoon Olive oil
1 pound Broccoli cut into
Flowerets
8 ounce Squash, yellow quartered
3 Garlic, cloves chopped
Lenghtwise and cut or sliced up
4 teaspoon Thyme, fresh chopper OR
8 ounce Zucchini quartered
1 One half teaspoon Thyme dried
Lengthwise and cut or sliced up
1 teaspoon Salt
1 Pepper, yellow, lg
Sliced
CHEESE MIXTURE
2 Eggs
One fourth teaspoon Redpepper seasoning
Liquid
15 ounce Ricotta cheese
2 cup Cheese, mozzarella
Shredded
16 ounce Cottage cheese lowfat
Thyme sprigs fresh for
One half cup Basil leaves, fresh
Chopped
Garnish
1 Preheat oven to 425. Cook

Drain. Coat a 13 X 9 X 2inch baking dish with nonstick vegetableoil
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 tendercrisp, 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 redpepper 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