Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 uncooked lasagna noodles
1/2 c dry sherry or unsweetened
1 apple juice
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
2 large zucchini, coarsely
1 grated (about 4 cups)
2 medium red or green bell
1 peppers, seeded & chopped
2 c fresh spinach
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 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
1 moisture part-skim
1 mozzarella cheese |
Preparation:
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. |