Italian Vegetarian Lasagna

100% would make again

Ready in 45 minutes

Try this Italian Vegetarian Lasagna recipe, or contribute your own.


15 oz Ricotta cheese; light
1/4 c Parmesan cheese; grated
Apple juice
1 c Cottage cheese; nonfat
1 8 oz can Tomato sauce
1/2 c Sherry; dry
1 ts Dried basil leaves
2 c Mozzarella cheese
1 md Onion; finely chopped
2 lg Zucchini; coarsely chopped
8 oz fresh mushrooms; Sliced
12 Lasagna noodles; uncooked
2 md Bell pepper; red or green, seeded & chopped
2 c Fresh spinach
1/2 ts Dried oregano leaves
4 oz ricotta, low moisture, part-skim; shredded

Original recipe makes 10



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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