Italian Vegetable Lasagna



8 servings



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


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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