This recipe is from The Little Guides Vegetarian Cookbook.
1 1/2 cups vegetable broth
2/3 cups kasha, rinsed and drained
1 tablespoon butter
4 ounces small broccoli florets
4 small yellow squash, diced
2 medium carrots, peeled and chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces ricotta cheese
1 egg, lightly beaten
4 ounces Monterrey jack cheese
- Combine the broth and the kasha in a medium sized saucepan. Bring to a boil, reduce heat, cover and cook for 25 minutes or until all the liquid is absorbed. Set aside
- Preheat the oven to 350° and grease a 1.5 quart casserole. Melt the butter in a large frying pan. Add the broccoli, squash and carrots. Cook, covered over medium heat for about 8 minutes or until the vegetables are tender. Add the cooked kasha, basil, salt and pepper. Remove from the heat.
- Combine the ricotta cheese and egg in a small mixing bowl. Spoon half the kasha into the prepared casserole. Spread the ricotta cheese mixture evenly over the kasha layer and then top with the remaining kasha layer. Cover and bake for 25-30 minutes.
- Top with the Monterrey Jack cheese and return to the oven until the cheese is melted and lightly browned.
- Serve warm and enjoy!