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Italian Vegetarian Lasagna
Yield: 10 servings

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
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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