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Name: Light Vegetable Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 16 oz Cottage cheese -- low-fat; 1 lb Broccoli -- cut into; 1 ts Salt; 12 Lasagne Noodles; Shredded; Garnish; 8 oz Squash, yellow -- quartered; 15 oz Ricotta cheese; 1/2 c Basil leaves, fresh --; 1 Preheat oven to 425. Cook; 8 oz Zucchini -- quartered; 2 Eggs; 1/4 ts Red-pepper seasoning --; 2 c Cheese, mozzarella --; Lengthwise and sliced; 1 Pepper, red, lg -- sliced; 1 1/2 ts Thyme -- dried; Sliced; Flowerets; 1 Pepper, yellow, lg --; Liquid; 1 tb olive oil; Thyme sprigs -- fresh for; 3 Garlic, cloves -- chopped; Lenghtwise and sliced; 4 ts Thyme, fresh -- chopper OR; Chopped; CHEESE MIXTURE-----

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INGREDIENTS

16 oz Cottage cheese -- low-fat
1 lb Broccoli -- cut into
1 ts Salt
12 Lasagne Noodles
Shredded
Garnish
8 oz Squash, yellow -- quartered
15 oz Ricotta cheese
1/2 c Basil leaves, fresh --
1 Preheat oven to 425. Cook
8 oz Zucchini -- quartered
2 Eggs
1/4 ts Red-pepper seasoning --
2 c Cheese, mozzarella --
Lengthwise and sliced
1 Pepper, red, lg -- sliced
1 1/2 ts Thyme -- dried
Sliced
Flowerets
1 Pepper, yellow, lg --
Liquid
1 tb olive oil
Thyme sprigs -- fresh for
3 Garlic, cloves -- chopped
Lenghtwise and sliced
4 ts Thyme, fresh -- chopper OR
Chopped
CHEESE MIXTURE-----

Servings

INSTRUCTIONS

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: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Light Vegetable Lasagne

16 oz Cottage cheese -- low-fat
1 lb Broccoli -- cut into
1 ts Salt
12 Lasagne Noodles
 Shredded
 Garnish
8 oz Squash, yellow -- quartered
15 oz Ricotta cheese
1/2 c Basil leaves, fresh --
1 Preheat oven to 425.  Cook
8 oz Zucchini -- quartered
2 Eggs
1/4 ts Red-pepper seasoning --
2 c Cheese, mozzarella --
 Lengthwise and sliced
1 Pepper, red, lg -- sliced
1 1/2 ts Thyme -- dried
 Sliced
 Flowerets
1 Pepper, yellow, lg --
 Liquid
1 tb olive oil
 Thyme sprigs -- fresh for
3 Garlic, cloves -- chopped
 Lenghtwise and sliced
4 ts Thyme, fresh -- chopper OR
 Chopped
 CHEESE MIXTURE-----

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:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 12 Servings

Calories: 248
Calories from Fat: 110 (44%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.5g
Cholesterol 380.5mg		117 %
Sodium 177.1mg		6 %
Potassium 264.3mg		7 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 16.3g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 248

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