Italian Vegetarian Lasagna

Pillsbury

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 12  uncooked  lasagna noodles
• 1⁄2 cup dry sherry
• 1  medium onion, finely chopped (1/2 c.)
• 1 (8 ounce) 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)
• 1⁄2 teaspoon salt
• 2  cups  chopped fresh spinach
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1 (15 ounce) container reduced-fat ricotta cheese
• 1  cup fat-free cottage cheese
• 1⁄4 cup  grated parmesan cheese
• 1 (8 ounce) can tomato sauce
• 1  cup  shredded mozzarella cheese

Directions

1. Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray.
2. Cook and drain lasagna noodles as directed on package.
3. Rinse with cold water to cool; drain well.
4. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat.
5. Add onion; cook 3 minutes, stirring frequently.
6. Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally.
7. Stir in spinach, basil, and oregano; cook 2 minutes.
8. Remove from heat; drain well.
9. In medium bowl, mix ricotta, cottage cheese and Parmesan cheese.
10. Place 3 noodles in bottom of baking dish.
11. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
12. Repeat layers 2 more times.
13. Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese.
14. Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
15. Bake 25-30 minutes or until bubbly around edges.
16. Uncover; bake 5 minutes longer or until top is light golden brown.
17. Let stand 5 minutes before serving.