Italian Vegetarian Lasagna
Italian Vegetarian Lasagna

Category

 Pasta

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Ingredients

12 uncooked lasagna noodles
1/2 c dry sherry or unsweetened
1 apple juice
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
2 large zucchini, coarsely
1 grated (about 4 cups)
2 medium red or green bell
1 peppers, seeded & chopped
2 c fresh spinach
1 t dried basil leaves
1/2 ts dried oregano leaves
15 oz light ricotta cheese
1 c nonfat cottage cheese
1/4 c grated parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
1 moisture part-skim
1 mozzarella cheese

Procedures

Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.



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