*  Exported from  MasterCook  *
 
                          Light Vegetable Lasagne
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dish                        Vegetables
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Lasagne Noodles
    1                    Pepper, red, lg -- sliced
    1      tablespoon    Olive oil
    1      pound         Broccoli -- cut into flowerets
    8      ounce         Squash, yellow -- quartered
    3                    Garlic, cloves -- chopped
                         Lenghtwise and sliced
    4      teaspoon      Thyme, fresh -- chopper OR
    8      ounce         Zucchini -- quartered
    1 1/2  teaspoon      Thyme -- dried
                         Lengthwise and sliced
    1      teaspoon      Salt
    1                    Pepper, yellow, lg -- sliced
                         -----CHEESE MIXTURE-----
    2                    Eggs
      1/4  teaspoon      Red-pepper seasoning -- liquid
   15      ounce         Ricotta cheese
    2      cup           Cheese, mozzarella -- shredded
   16      ounce         Cottage cheese -- low-fat
                         Thyme sprigs -- fresh for
      1/2  cup           Basil leaves, fresh -- chopped
                         Garnish
    1                    he            t oven to 425.  Cook noodles
    1      teaspoon      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 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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