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Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 8

1 pound thin spaghetti
1 teaspoon salt
4 teaspoons olive oil
2 medium chopped onion
1 medium chopped green pepper
3 cloves minced garlic
3 large eggs
2 cups grated mozzarella
3/4 cup grated parmesan
1 teaspoon chopped oregano
1/2 cup chopped basil
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
4 ounces grated swiss cheese

Cook spaghetti in salted boiling water until al dente. Drain, and transfer to a mixing bowl.
Toss with 2 tablespoons of the oil. Heat the remaining oil in a skillet. Add the onion, pepper and garlic.
Saute until soft and tender. Oil a 9 1/2 inch deep dish pie pan, or a 10 inch springform pan.
Combine the cooked vegetables with the spaghetti. Mix the eggs, mozzarella, parmesan, and fresh herbs, salt, and pepper flakes. Add and combine with the spaghetti mixture.
Transfer half to the pan.
Scatter with half of the swiss cheese.
Repeat with remaining ingredients.
Bake pie 1 hour, until brown.
Serve with tomato basil sauce. Freezes well.

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