Lasagna
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.
1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. 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 mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.
