>From the Food Network website...


Vegetable Lasagna Casserole 

>From Food Network Kitchens

Difficulty: Medium 
Prep Time: 25 minutes 
Cook Time: 1 hour 
Yield: 6 servings 

2 small zucchini 
2 small summer squash 
Kosher salt 
2 red bell peppers 
7 ounces low-fat goat cheese 
1/3 cup pitted Calamata olives 
2 teaspoons chopped fresh thyme leaves 
1/4 teaspoon red pepper flakes 
1 recipe tomato sauce (recipe follows) 
Freshly ground black pepper 
1/4 cup grated Parmesan

Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. 
Lay the strips out on baking sheet pan and salt generously. Set aside. Roast 
the peppers over a gas flame or broil on a sheet pan until completely charred, 
about 8 minutes. Put the peppers in a bowl, cover, and set aside until just 
cool enough to handle, about 5 minutes. Rub the skins off the peppers with your 
fingers to remove most of the charred skin. Core and remove the seeds, then 
slice the peppers lengthwise into 1 1/2-inch strips. Preheat the oven to 375 
degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together 
in a bowl and season, to taste, with salt and pepper. Thoroughly wipe excess 
salt and moisture from zucchini and squash with paper towel. Spread 1 cup of 
the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin 
layering, remembering to season with pepper between each layer. Start with the 
zucchini and then summer squash and all
 the peppers. Dollop spoonfuls of the cheese over the peppers and then spread 
it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat 
with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer 
with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking 
until the vegetables are tender and the sauce thickens, about 30 minutes more. 
Let lasagna stand for 10 minutes before slicing. 

Copyright 2004 Television Food Network, G.P. All rights reserved. 

Tomato Sauce with Basil: 
1 (28-ounce) can chopped tomatoes 
2 tablespoons extra-virgin olive oil 
3 large cloves garlic, smashed 
1 tablespoon red wine vinegar 
1 teaspoon kosher salt 
1/3 cup packed basil leaves 
Freshly ground black pepper 

Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to 
a boil over high heat, lower heat to a brisk simmer, and cook until thickened, 
about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove 
the sauce from the heat and stir in the basil. Transfer half of the sauce to a 
food processor and puree. Return to the saucepan and season, to taste, with 
salt and pepper.
~~~***Rhonda G in Missouri***~~~
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