Vegetarian Recipes

Italian Vegetarian Lasagna

Ingredients:
12.00 Uncooked lasagna noodles
0.50 c Dry sherry or unsweetened
Apple juice
1.00 Medium onion, finely choppe
8.00 oz Sliced fresh mushrooms
2.00 Large zucchini, coarsely Grated (about 4 cups)
2.00 Medium red or green bell Peppers, seeded & chopped
2.00 c Fresh spinach
1.00 ts Dried basil leaves
0.50 ts Dried oregano leaves
15.00 oz Light ricotta cheese
1.00 c Nonfat cottage cheese
0.25 c Grated Parmesan cheese
1.00 (8 oz) can tomato sauce
4.00 oz (1 cup) shredded low Moisture part-skim Mozzarella cheese

Instructions: 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.

Per serving: 240 calories, 16 mg protein, 30 gm carbohydrate, 3 gm dietary fiber, 5 gm fat, 20 mg cholesterol, 370 mg sodium

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