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Renee's Pasta-Vegetable Bake

 
Renee's Pasta-Vegetable Bake
124

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

Yield

4

servings

Prep

25

min

Cook

45

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Reviews

about 5 years

This cheesy pasta vegetable bake was absolutely delicious. I used whole wheat spaghetti that was what I had on hand, and the result was outstanding.

I didn't steam zucchini slices, just place the fresh and raw slices over the pasta layers, because I was worried that steaming would make the zucchini taste too soggy. I was glad that I made this decision, after baking the zucchini was cooked perfectly, not too soft, not too crunchy, just the right consistency I was looking for!

Sean and I, we both really enjoyed it. A comfort and delicious meal for us! Definitely a keeper!

+9

almost 8 years

Very easy, light and tasty alternative to traditional lasagna.

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Comments

happyzhangbo
Toronto , Ontario, Canada
 about 5 years ago

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...

Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 53435% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 1186mg 49%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 14%
Sugars g
Protein 67g
Vitamin A 33% Vitamin C 32%
Calcium 73% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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