Side Pannel
Italian Vegetarian Lasagna
Italian Vegetarian Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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