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LOCATION: Recipes >> Vegetarian >> Italian Vegetarian Lasagna

Print this Recipe    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


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