Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lasagna noodles -- uncooked
1/2 cup dry sherry or unsweetened apple juice
1 medium onion -- finely chopped
1 8 oz. pkg sliced fresh mushrooms -- (3 cups)
2 large zucchini -- (4 cups), shredded
2 medium red or green bell peppers -- chopped
1/2 teaspoon salt
2 cups fresh spinach -- chopped
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 15 oz. conta light ricotta cheese
1 cup low-fat cottage cheese
1/4 cup parmesan cheese -- grated
1 8 oz. can progresso tomato sauce
4 ounces mozzarella cheese -- (1 cup), shredded |
Preparation:
Heat oven to 425 degrees. Spray 9X13 baking dish (3-quart). Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, bring sherry or apple juice to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini, bell peppers, and salt; 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 well.
Place 3 cooked noodles in bottom of sprayed baking dish. top with 1/3 of ricotta cheese mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, tomato sauce and mozzarella cheese. Cover tightly with sprayed foil.
Bake at 425 degrees for 25-30 minutes or until bubbly around edges. Uncover dish; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. |
