Italian Vegetarian Lasagna

Course : Vegetables
Serves: 10
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12 sheets uncooked lasagna noodles
1/2 Cup dry sherry or unsweetened
1 medium apple juice
1 medium onion, finely chopped
8 ounces sliced fresh mushrooms
2 large zucchini coarsely grated (about 4 cups)
2 medium red or green bell
1 medium peppers, seeded and chopped
2 Cup fresh spinach
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
15 ounces light ricotta cheese
1 Cup nonfat cottage cheese
1/4 Cup grated parmesan cheese
8 ounces tomato sauce
1 Cup shredded low moisture part-skim mozzarella cheese

Preparation / 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.

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