pasta - Italian Vegetarian Lasagna

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* Exported from MasterCook *

 

ITALIAN VEGETARIAN LASAGNA

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 and chopped

2 c Fresh spinach -- chopped

1 t Dried basil leaves

1/2 t Dried oregano leaves

15 oz Light ricotta cheese

1 c Nonfat cottage cheese

1/4 c Grated Parmesan cheese

1 can tomato sauce -- (8 oz)

4 oz shredded low moisture part skim mozzarella

cheese -- (1 cup) grated

 

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.

 

 

Source:

" http://209.157.67.146/ethnic/europe/italian/vegetarian-lasagna1.html "

 

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Per Serving (excluding unknown items): 47 Calories; 1g Fat (14.3% calories from

fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 252mg

Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0