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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 15 | ounces | Ricotta Cheese, part skim | 1 1/2 | cups (8 fl oz) | Greek Fat-Free Plain Yogurt | 1 | can (15 oz) | light coconut milk | 1 1/2 | cups, chopped | zucchini | 1 1/2 | cups, cubes | Squash - yellow | 1 | cup, chopped | Carrots, raw | 1 | cup | green beans (1/2 pound) trimmed | 1 | cup | Spinach, raw | 1 | cup, pieces or slices | Mushrooms, Baby Portabello | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | teaspoon | garlic minced | 1 | teaspoon | Lime juice, raw - or 1 TBSP | 1 | teaspoon | curry powder | 1 1/4 | teaspoons | Spices, ground cumin | 2 | tablespoons | Curry Paste, Patak | 1 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | Boil 6 ounces of lasagne pasta (brown rice pasta is nice change!); lay out and let cool. | | 2 | Chop all vegetables into medium size cubes and sauce all but spinach in 1 tbsp olive oil for 2-3 minutes with teaspoon curry, 1/2 tsp cumin. | | 3 | Prepare cheese filling - Combine ricotta cheese, 1/2 cup of yogurt, 1/2 tsp dried parsley, 1 tsp garlic, 1/4 cup fresh cilantro, 1/2 tsp salt. | | 4 | Prepare sauce - Combine 8 oz yogurt, can coconut milk, lime juice, 1/4 tsp cumin, 1/4 tsp salt, 1/4 cup fresh cilantro. | | 5 | Spray 8x12" pan and create three layers - Pasta, ricotta filling, vegetables, sauce. Repeat two more times. Top with remaining sauce. | | 6 | Bake at 350 degrees for 30-40 minutes. |
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