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Renee's Pasta-Vegetable Bake

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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.

 

Yield

4 servings

Prep

25 min

Cook

45 min

Ready

70 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound pasta, fettuccine
or linguine, broken in half, cooked and drained, cooled (not refrigerated)
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½ medium yellow onion
thinly sliced
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2 cloves garlic
crushed
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1 whole eggs
beaten
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½ pound ricotta cheese
part-skim, or cottage cheese (small curd)
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¼ cup basil
fresh, chopped
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¼ cup italian parsley
fresh, chopped
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1 teaspoon kosher salt
or to taste
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¼ teaspoon black pepper
or to taste, freshly ground
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1 medium zucchini
or summer squash, sliced and blanched for 2 minutes
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2 large italian plum (roma) tomatoes
sliced
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8 ounces mozzarella cheese
part-skim, shredded
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½ cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
226.8 g pasta, fettuccine
or linguine, broken in half, cooked and drained, cooled (not refrigerated)
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0.5 medium yellow onion
thinly sliced
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2 cloves garlic
crushed
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1 whole eggs
beaten
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226.8 g ricotta cheese
part-skim, or cottage cheese (small curd)
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59 ml basil
fresh, chopped
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59 ml italian parsley
fresh, chopped
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5 ml kosher salt
or to taste
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1.3 ml black pepper
or to taste, freshly ground
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1 medium zucchini
or summer squash, sliced and blanched for 2 minutes
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2 large italian plum (roma) tomatoes
sliced
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231.2 ml/g mozzarella cheese
part-skim, shredded
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118 ml Parmesan cheese
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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 Arrow up button

Comments


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...

 

 

Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 53435% 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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