Italian Vegetarian Lasagna Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
12: Uncooked lasagna noodles,
1/2 cup: Dry sherry or unsweetened,
Apple juice,
1 Medium: onion, finely chopped
8 ounce: Sliced fresh mushrooms,
2 Large: zucchini, coarsely
Grated, about 4 cups
2 Medium: red or green bell,
Peppers, seeded & chopped
2 cup: Fresh spinach,
1 tsp: Dried basil leaves,
1/2 tsp: Dried oregano leaves,
15 ounce: Light ricotta cheese,
1 cup: Nonfat cottage cheese,
1/4 cup: Grated Parmesan cheese,
1: , (8 oz) can tomato sauce
4 ounce: , (1 cup) shredded low
Moisture part-skim,
Mozzarella cheese,
Directions:
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 from luhu.jp
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 from luhu.jp