Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Vegetarian

    category: Vegetarian
    keywords: Italian, lasagna, Low-fat
    servings: 10 servings
         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 and 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
               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.

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.