LOCATION: Recipes >> Vegetarian >> Italian Vegetarian Lasagna
|
 |
|
Italian Vegetarian Lasagna
|
|
|
|
Categories: Italian, Lowfat
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
1 (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.
Per serving: 240 calories, 16 mg protein, 30 gm carbohydrate, 3 gm
dietary fiber, 5 gm fat, 20 mg cholesterol, 370 mg sodium
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
