LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 17
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L Vegetarian 17
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Italian Vegetable Lasagne
12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced mushrooms
2 large zucchini, coarsely grated (about 4 cups)
2 medium red or green bell peppers, seeded and chopped
2 cups fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated Parmesan cheese
8 oz can tomato sauce
4 oz (1 cup) shredded 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 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.
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