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.
or linguine, broken in half, cooked and drained, cooled (not refrigerated)
part-skim, or cottage cheese (small curd)
or to taste
or to taste, freshly ground
or summer squash, sliced and blanched for 2 minutes
italian plum (roma) tomatoes
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.