Italian Vegetarian Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 12 uncooked lasagna noodles
- 118.29 ml dry sherry
- 1 medium onion, finely chopped (1/2 c.)
- 226.79 g package sliced fresh mushrooms (about 3 cups)
- 2 large zucchini, shredded (about 4 cups)
- 2 medium red bell peppers (1 cup) or 2 medium green bell peppers, chopped (1 cup)
- 2.46 ml salt
- 473.18 ml chopped fresh spinach
- 4.92 ml dried basil
- 2.46 ml dried oregano
- 425.24 g container reduced-fat ricotta cheese
- 236.59 ml fat-free cottage cheese
- 59.14 ml grated parmesan cheese
- 226.79 g can tomato sauce
- 236.59 ml shredded mozzarella cheese
directions
- Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray.
- Cook and drain lasagna noodles as directed on package.
- Rinse with cold water to cool; drain well.
- Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat.
- Add onion; cook 3 minutes, stirring frequently.
- Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally.
- Stir in spinach, basil, and oregano; cook 2 minutes.
- Remove from heat; drain well.
- In medium bowl, mix ricotta, cottage cheese and Parmesan cheese.
- Place 3 noodles in bottom of baking dish.
- Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
- Repeat layers 2 more times.
- Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese.
- Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
- Bake 25-30 minutes or until bubbly around edges.
- Uncover; bake 5 minutes longer or until top is light golden brown.
- Let stand 5 minutes before serving.
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