Busters Recipes

Light Vegetable Lasagna


9 dried lasagna noodles
6 cups broccoli florets
1 large red sweet pepper -- cut into strips
1 medium zucchini -- sliced
1 medium yellow summer squash -- sliced
2 beaten eggs
1 16oz tub low-fat cottage cheese
1 15oz tub light ricotta cheese
1/2 cup snipped fresh basil
2 tablespoons snipped fresh thyme
3 cloves garlic -- minced
1/2 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
3 cups shredded mozzarella cheese
snipped fresh basil -- optional

Grease a 3-quart rectangular baking dish; set aside. In a large saucepan, cook
lasagna noodles in boiling lightly salted water for 10 to 12 minutes or until
tender but still firm. Drain noodles; rinse with cold water. Drain well.

Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the
bottom of the steamer basket. Bring to boiling. Add broccoli, sweet pepper,
zucchini, and yellow squash. Reduce heat; cover and steam for 6 to 8 minutes or
until vegetables are crisp-tender. Remove from heat.

In a medium bowl, combine eggs, cottage cheese, ricotta cheese, the 1/2 cup
basil, thyme, garlic, salt, hot pepper sauce, and 1/4 teaspoon pepper.

Layer three of the cooked noodles in prepared dish. Spread with one-third of the
ricotta cheese mixture. Top with one-third of the vegetable mixture and 1 cup of
the mozarella cheese. Repeat layers twice more.

Bake, covered, in a 375 degree oven for 45 to 50 minutes or until heated
through. Uncover; let stand for 10 minutes before cutting to serve. Makes 8
main-dish servings.

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