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ITALIAN VEGETARIAN LASAGNA




Source of Recipe


recipesource.com


Recipe Link: http://www.recipesource.com/ethnic/europe/italian/vegetarian-lasagna1.html

List of 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 t 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

Recipe



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 vegetable 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.