Italian Vegetarian Lasagna

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Italian Vegetarian Lasagna Ingredients

12 Uncooked lasagna noodles	1 ts Dried basil leaves
1/2 c Dry sherry or unsweetened	1/2 ts Dried oregano leaves
Apple juice	15 oz Light ricotta cheese
1 Medium onion, finely chopped	1 c Nonfat cottage cheese
8 oz Sliced fresh mushrooms	1/4 c Grated Parmesan cheese
2 Large zucchini, coarsely	1 (8 oz) can tomato sauce
Grated (about 4 cups)	4 oz (1 cup) shredded low
2 Medium red or green bell	Moisture part-skim
Peppers, seeded & chopped	Mozzarella cheese
2 c Fresh spinach

Instructions for Italian Vegetarian Lasagna

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.

Main Ingredient: VegetablesCuisine: Italian

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