Italian vegetarian lasagna
Yield: 10 Servings
Ingredients:
- 12 Uncooked lasagna noodles
- 1/2 c Dry sherry or unsweetened Apple juice
- 1 Medium onion finely chopped
- 8 oz Sliced fresh mushrooms
- 2 Large zucchini coarsely Grated (about 4 cups)
- 2 Medium red or green bell Peppers seeded & chopped
- 2 c Fresh spinach
- 1 ts 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
Instructions:
Moisture part-skim Mozzarella cheese 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.
