Light Vegetable Lasagna

Recipe Ingredients

12		Lasagna noodles
1 tablespoon	15ml	Olive oil
8 oz	227g	Squash - yellow, quartered
1		Lenghtwise and sliced
8 oz	227g	Zucchini - quartered
1		Lengthwise and sliced
1		Pepper - yellow, lg, sliced
1		Pepper - red, lg, sliced
1 lb	454g / 16oz	Broccoli - cut into flowerets
3		Garlic - cloves, chopped
4 teaspoons	20ml	Thyme - fresh, chopper or
1 1/2 teaspoons	7.5ml	Thyme - dried
1 teaspoon	5ml	Salt
		Cheese Mixture
2		Eggs
15 oz	426g	Ricotta cheese
16 oz	454g	Cottage cheese - low-fat
1/2 cup	20g / 0.7oz	Basil leaves - fresh, chopped
1/4 teaspoon	1.3ml	Red-pepper seasoning - liquid
2 cups	292g / 10oz	Cheese - mozzarella, shredded
1		Thyme sprigs - fresh for
1		Garnish

Recipe Instructions

1) Preheat oven to 425. Cook noodles according to package directions. 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 425F oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.

Source:
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