• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Italian Vegetarian Lasagna

  • Recipe Submitted by on

Category: Vegetarian, Low Fat, Italian

 Ingredients List

  • 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
  • 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.

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