Cooking Index - Cooking Recipes & IdeasRoasted Vegetable Casserole, Lhj Recipe - Cooking Index

Roasted Vegetable Casserole, Lhj

Type: Cheese, Eggs, Vegetables
Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlEggplant - cut in 1" pieces (medium)
12 oz 340gFresh mushrooms - cut in half or
2 oz 56gZucchini - cut in 1" pieces (medium)
1 oz 28gOnion - chopped (large)
2 tablespoons 30mlOlive oil
1 teaspoon 5mlSalt
3/4 teaspoon 3.8mlOregano
3/4 teaspoon 3.8mlFreshly ground pepper - divided
1   Loaf italian bread - cut in 1" cubes
29 oz 823gItalian-style stewed tomatoes - 2 cans
15 oz 426gRicotta cheese - part skim milk
1 cup 146g / 5.1ozShredded part-skim mozzarella cheese - divided
1/4 cup 36g / 1.3ozFreshly grated parmesan cheese
1/4 cup 36g / 1.3ozChopped fresh basil
2 cups 396g / 13ozEggs (large)

Recipe Instructions

1. Heat oven to 450F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.

2. Reduce oven temperature to 375F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended.

3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.

NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses--ricotta, mozzarella and grated Parmesan--give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and it's a terrific meatless meal.

Source:
Ladies Home Journal

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