0
450-g pkg fettuccine or corkscrew pasta
2 cups salsa
3 cups tomato sauce, or a 700-mL container
4 garlic cloves, minced
1 large onion, chopped
2 green bell peppers, seeded
2 eggs, beaten
475-g container ricotta
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
4 cups shredded cheddar, or 4 cheese blend
Cook pasta for minimum cooking time given on package. Drain, rinse with cold running water. Drain again. Meanwhile, lightly oil or coat with cooking spray two 7x11-inch (28x18x4-cm) baking dishes or two dishes that can each hold 10 cups (2.5 L). Preheat oven to 350F (180C).
Pour salsa and spaghetti sauce into a large saucepan set over medium heat. Add garlic and onion. Coarsely chop peppers and zucchini. Stir in. Turn heat to low and simmer, uncovered, 10 minutes. Stir often. Meanwhile, in a medium-size bowl whisk eggs. Stir in ricotta and seasonings. Set aside.
After sauce has simmered 10 minutes, set aside 1-1/2 cups (375 mL) grated cheese for topping. Stir remaining into sauce with pasta. Layer half in oiled dishes and gently press down. Evenly spread with ricotta mixture, then with remaining pasta. Sprinkle with reserved cheese.
Bake in 350F (180C) oven, uncovered, until cheese is golden, from 30 to 35 minutes. Or cover and refrigerate up to 2 days or freeze. To heat, place uncovered, cold defrosted casserole in oven and bake, for 45 to 55 minutes.
Calories 455, Protein 21.8g, Carbohydrates 45.6g, Fat 21.1g, Fibre 4.6g.
Our multilayered vegetarian bake is a smart alternative to classic lasagna. It's easier to make and to eat--yet looks and tastes just as good. And you don't even need a knife to cut it--making it a winner with kids.