Light Vegetable Lasagne

Serves:

Ingredients:

12 ea Lasagne Noodles
1 tb Olive oil
8 oz Squash, yellow, quartered
1 x Lenghtwise and sliced
8 oz Zucchini, quartered
1 x Lengthwise and sliced
1 ea Pepper, yellow, lg, sliced
1 ea Pepper, red, lg, sliced
1 lb Broccoli, cut into flowerets
3 ea Garlic, cloves, chopped
4 ts Thyme, fresh, chopper OR
1 1/2 ts Thyme, dried
1 ts Salt
--------- CHEESE MIXTURE ---------
2 ea Eggs
15 oz Ricotta cheese
16 oz Cottage cheese, low-fat
1/2 c Basil leaves, fresh, chopped
1/4 ts Red-pepper seasoning, liquid
2 c Cheese, mozzarella, shredded
1 x Thyme sprigs, fresh for
1 x Garnish
--------- CHEESE MIXTURE ---------

Method:

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 425 degree oven for 1 hour or until heated through.
Cool on rack 10 minutes before serving.
Garnis with thyme sprigs.