Italian vegetarian lasagna

Yield: 10 servings

Measure Ingredient
12 \N Uncooked lasagna noodles
½ cup Dry sherry or unsweetened apple juice
1 \N Medium onion, finely chopped
8 ounces Sliced fresh mushrooms
2 \N Large zucchini, coarsely grated (about 4 cups)
2 \N Medium red or green bell
\N \N Peppers, seeded & chopped
2 cups Fresh spinach
1 teaspoon Dried basil leaves
½ teaspoon Dried oregano leaves
15 ounces Light ricotta cheese
1 cup Nonfat cottage cheese
¼ cup Grated Parmesan cheese
1 \N (8 oz) can tomato sauce
4 ounces (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 ⅓ of ricotta mixture and ⅓ 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 From: Fast and Health Magazine, Sept/Oct 1994

Similar recipes