Title: Roasted Vegetable Casserole, Lhj
Categories: Vegetables
Yield: 6 Servings

1 md Eggplant; cut in 1" pieces
12 oz Fresh mushrooms; cut in half
-or
2 md Zucchini; cut in 1" pieces
1 lg Onion; chopped
2 tb Olive oil
1 ts Salt
3/4 ts Oregano
3/4 ts Freshly ground pepper;
-divided
1 Loaf italian bread; cut in
-1" cubes
29 oz Italian-style stewed
-tomatoes; 2 cans
15 oz Ricotta cheese; part skim
-milk
1 c Shredded part-skim
-mozzarella cheese; divided
1/4 c Freshly grated parmesan
-cheese
1/4 c Chopped fresh basil
2 lg 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 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 375°F. 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.

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

Posted to Digest eat-lf.v097.n5 by LHJ Recipe

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@wf.net" on
Dec 2, 1997