Renee's Pasta-Vegetable Bake
This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.
Ingredients
| ½ | pound |
pasta, fettuccine
or linguine, broken in half, cooked and drained, cooled (not refrigerated) |
|
| ½ | medium |
yellow onion
thinly sliced |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | whole |
eggs
beaten |
* |
| ½ | pound |
ricotta cheese
part-skim, or cottage cheese (small curd) |
|
| ¼ | cup |
basil
fresh, chopped |
* |
| ¼ | cup |
italian parsley
fresh, chopped |
|
| 1 | teaspoon |
kosher salt
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste, freshly ground |
* |
| 1 | medium |
zucchini
or summer squash, sliced and blanched for 2 minutes |
* |
| 2 | large |
italian plum (roma) tomatoes
sliced |
|
| 8 | ounces |
mozzarella cheese
part-skim, shredded |
|
| ½ | cup |
Parmesan cheese
|
Directions
Spray 8 x 8-inch casserole dish with vegetable cooking spray or grease with olive oil.
In a skillet, sauté onion and garlic until soft in a little olive oil. Toss with the cooked pasta. Add and toss with the herbs, salt, pepper, a little (about 2 tsp.) of the Parmesan cheese, all the ricotta, and beaten egg. Toss well together.
Spread and press down half of the mixture in the prepared casserole dish. Layer with half the tomato slices and zucchini. Sprinkle with half of the Parmesan and mozzarella. Repeat the process again.
Cover dish with foil and bake in a preheated 350℉ (180℃) oven for 35 minutes. Uncover and bake another 5 to 10 minutes, until cheese in oozy and light golden brown.
Let cool for 5 to 10 minutes before cutting into squares like lasagna.
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Nutrition Facts
Serving Size 297g (10.5 oz)
happyzhangbo
I wanted to make this recipe for a while, finally got almost all the ingredients that the recipe calls for, used spaghetti instead of fettuccine. I think it should be ok.
It's baking in the oven, and smelling so good. Will be updating how it tastes later...
over 10 years ago