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Italian Vegetarian Lasagna




Source of Recipe


The Best of Italian Cooking






Recipe Introduction


The layers of cheese and vegetables in this recipe make the lasagna very colorful and give it a fresh, spring-like appearance.





List of Ingredients



• 12 uncooked lasagna noodles
  
• 1/2 cup dry sherry
  
• 1 medium onion, finely chopped
  
• 1 (8 oz) pkg sliced fresh mushrooms (3 cups)
  
• 2 large zucchini, shredded (about 4 cups)
  
• 2 medium red or green bell peppers, chopped
  
• 1/2 tsp salt
  
• 2 cups chopped fresh spinach
  
• 1 tsp dried basil
  
• 1/2 tsp dried oregano
  
• 1 (15 oz) container light ricotta cheese
  
• 1 cup nonfat or low-fat cottage cheese
  
• 1/4 cup grated Parmesan cheese
  
• 1 (8 oz) can tomato sauce
  
• 1 cup shredded mozzarella cheese
  






Instructions



1. Preheat oven to 425 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain.
   
2. 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, bell peppers and salt; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well.
   
3. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix well.
   
4. Place 3 cooked noodles in bottom of sprayed baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, tomato sauce and mozzarella cheese. Cover tightly with sprayed foil.
   
5. Bake for 25 to 30 minutes or until bubbly around edges. Uncover dish; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.
   






Final Comments


8 servings