* 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 -- - cooked per package directions 1 lg Red pepper -- sliced 1 tablespoon Olive oil 1 pound Broccoli -- cut into flowerets 8 ounce Squash, yellow -- quartered 3 cl Garlic -- chopped - lengthwise and sliced 4 teaspoon Thyme, fresh -- chopper OR 8 ounce Zucchini -- quartered - lengthwise and sliced 1 1/2 teaspoon Thyme -- dried 1 teaspoon Salt 1 lg Yellow pepper -- 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 - garnish 1/2 cup Basil leaves, fresh -- chopped Preheat oven to 425 F. Cook noodles. Drain. Coat a 13x9x2-inch baking dish with nonstick vegetable-oil cooking spray. 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. Prepare Cheese Mixture: Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended. 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. Top with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan. Bake in preheated 425 degree F oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs. - - - - - - - - - - - - - - - - - -