Ricotta Vegetable Bake

Today was a wonderful morning. In recognition of the anniversary of my birth, my roommate left a fabulous surprise for me on the kitchen table:

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Not one, not two, but three herb plants! I’ve been doing a lot of cooking lately, and now I will have fresh basil, parsley, and rosemary to use. This was such a great gift – thanks, roomie!

Unfortunately I didn’t have these spices last night when I made an Italian style ricotta-vegetable bake. It goes like this…

Saute one onion in a skillet:

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Add two yellow summer squash and one large zucchini:

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Add 1/3 cup tomato sauce and liberal shakings of basil and oregano:

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In a 2 quart casserole pan, add a thick layer of reduced-fat ricotta cheese:

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and then layer with mixed greens and slightly more than half of the squash/zucchini/tomato mixture:

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Add a layer of cooked barley and the rest of the ricotta cheese (I used a 15oz container):

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Bake at 350° for 35 minutes:

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This should make about 4 servings – basically it’s lasagna without the noodles!