||ITALIAN VEGETARIAN LASAGNA
||Italian, lasagna, Low-fat
12 Uncooked lasagna noodles
1/2 c Dry sherry or unsweetened
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
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.