Roasted vegetable casserole, lhj

Yield: 6 Servings

Measure Ingredient
1 medium Eggplant; cut in 1\" pieces
12 ounces Fresh mushrooms; cut in half or
2 mediums Zucchini; cut in 1\" pieces
1 large Onion; chopped
2 tablespoons Olive oil
1 teaspoon Salt
¾ teaspoon Oregano
¾ teaspoon Freshly ground pepper; divided
1 \N Loaf italian bread; cut in 1\" cubes
29 ounces Italian-style stewed tomatoes; 2 cans
15 ounces Ricotta cheese; part skim milk
1 cup Shredded part-skim mozzarella cheese; divided
¼ cup Freshly grated parmesan cheese
¼ cup Chopped fresh basil
2 larges Eggs

1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and ½ 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 375°F. Combine ricotta cheese, ½ cup shredded mozzarella, Parmesan, basil, eggs and remaining ¼ 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 ½ cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

Posted to Digest eat-lf.v097.n5 by LHJ Recipe <lhjrecipe@...> 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. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of Difficulty: Easy Date: Wednesday, November 19, 1997 11:44 AM Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997

Similar recipes