| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Pasta |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sherry |
| 1 |
md |
Onion; minced |
| 3 |
c |
Mushrooms; sliced |
| 2 |
md |
Zucchini; grated |
| 2 |
md |
Red bell peppers; seeded and chopped |
| 1 |
tb |
Basil; fresh, chopped |
| 1/2 |
ts |
Oregano; dried |
| 2 |
c |
Spinach leaves; chopped |
| 2 |
c |
Cottage cheese; nonfat |
| 3 |
c |
Spaghetti sauce; Del Monte Traditional |
| 1/2 |
c |
Salsa |
| 1 |
lb |
Lasagna noodles; uncooked |
| 5 |
oz |
Mozzarella cheese; nonfat, part skim milk |
INSTRUCTIONS
Date: Wed, 1 May 1996 03:53:53 -0700
From: schuller@ix.netcom.com (Terry and Kathleen Schuller )
Recipe By: Mary Carroll, Star Tribune, 1993, revised
NOTE: for a spicier flavor add some jalapenos to the vegetable mixture and
use hotter salsa.
Heat the sherry in a large nonstick skillet and saute onion over
medium-high heat until soft but not browned. Add mushrooms, zucchini,and
bell pepper; saute, stirring frequently, until soft, about 5 minutes.
Remove from heat; add basil, oregano and spinach. Cover pan and set aside.
Lightly coat a 9- by 13-inch baking pan with non stick spray. In a small
bowl, mash the cheese. In another bowl, combine spaghetti sauce with salsa.
To assemble lasagna, spoon 1/3 of the vegetable mixture in the bottom of
the prepared baking pan. Top with a layer of uncooked noodles; top with 1/3
of the cheese, then 1/3 of the sauce. Repeat until ingredients are used up,
ending with sauce on top. Sprinkle with mozzarella cheese. Cover lasagna
with foil and refrigerate overnight. Preheat oven to 350 degrees. Bake 1
hour, then remove foil and bake 15-25 minutes longer, or until lightly
browned and bubbling. Serves 8-10.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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