Ingredients
- 12 lasagne noodles
- 8 squash
- 2 eggs
- 1 directions
- 1 he oven
- 16 ounce cottage cheese low fat thyme sprigs (fresh)
- 15 ounce ricotta cheese
- 8 ounce zucchini quartered
- 2 cup cheese
- 1 pound broccoli flowerets (cut into)
- 1/2 cup basil leaves
- 1 tablespoon olive oil
- 5 1/2 teaspoon thyme (dried)
- 1 teaspoon salt
- 1/4 teaspoon pepper seasoning liquid (red)
- 3 slices garlic
- 2 slices pepper
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.
