Italian Vegetable Lasagna
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Ingredients
| 12 | lasagna noodles, uncooked | | 1/2 cup | dry sherry | | 1 | md. onion, finely chopped | | 8 | fresh mushrooms, sliced | | 2 | lg. zucchini, coarsely grated | | 2 | md. red or | | green bell peppers, seeded and chopped | | 2 cups | fresh spinach | | 1 tsp. | dried basil leaves | | 1/2 tsp. | dried oregano leaves | | 1 container (15 oz.) | light ricotta cheese | | 1 cup | non-fat cottage cheese | | 1/4 cup | grated Parmesan cheese | | 1 can (8 oz.) | tomato sauce | | 1 cup (4 oz.) | shredded mozzarella cheese |
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Instructions
Heat oven to 425°F. Spray 13x9-inch (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 vegetable 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 425°F 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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