| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Italian, Low-fat, Vegetarian |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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