Kasha Vegetable Casserole

In a medium saucepan combine 1 1/3 cups broth or water and kasha, or buckwheat groats and 1 1/2 cups broth or water. Bring to boiling; reduce heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha and 15 minutes for buckwheat groats.

Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha or buckwheat groats, basil, salt, and pepper. Remove from heat.

In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha or buckwheat mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha or buckwheat mixture over ricotta layer. Cover and bake in a preheated 350 degrees F oven for 25-30 minutes, or till heated through. Uncover; sprinkle with shredded cheese. Return to oven for about 3 minutes, or till cheese is melted.