Roasted Vegetable Casserole, Lhj Recipe - Cooking Index
1 teaspoon | 5ml | Eggplant - cut in 1" pieces (medium) |
12 oz | 340g | Fresh mushrooms - cut in half or |
2 oz | 56g | Zucchini - cut in 1" pieces (medium) |
1 oz | 28g | Onion - chopped (large) |
2 tablespoons | 30ml | Olive oil |
1 teaspoon | 5ml | Salt |
3/4 teaspoon | 3.8ml | Oregano |
3/4 teaspoon | 3.8ml | Freshly ground pepper - divided |
1 | Loaf italian bread - cut in 1" cubes | |
29 oz | 823g | Italian-style stewed tomatoes - 2 cans |
15 oz | 426g | Ricotta cheese - part skim milk |
1 cup | 146g / 5.1oz | Shredded part-skim mozzarella cheese - divided |
1/4 cup | 36g / 1.3oz | Freshly grated parmesan cheese |
1/4 cup | 36g / 1.3oz | Chopped fresh basil |
2 cups | 396g / 13oz | Eggs (large) |
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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