Italian Vegetarian Lasagna Recipe - Cooking Index
Italian Vegetarian Lasagna Recipe - Cooking Index
| 12 | Uncooked lasagna noodles | |
| 1/2 cup | 118ml | Dry sherry or unsweetened |
| 1 | Apple juice | |
| 1 | Onion - finely chopped (medium) | |
| 8 oz | 227g | Sliced fresh mushrooms |
| 2 oz | 56g | Zucchini - coarsely (large) |
| 1 | Grated - (about 4 cups) | |
| 2 | Red or green bell (medium) | |
| 1 | Peppers - seeded and chopped | |
| 2 cups | 474ml | Fresh spinach |
| 1 teaspoon | 5ml | Dried basil leaves |
| 1/2 teaspoon | 2.5ml | Dried oregano leaves |
| 15 oz | 426g | Light ricotta cheese |
| 1 cup | 146g / 5.1oz | Nonfat cottage cheese |
| 1/4 cup | 36g / 1.3oz | Grated parmesan cheese |
| 1 | Tomato sauce - (8 oz) | |
| 4 oz | 113g | Shredded low - (1 cup) |
| 1 | Moisture part-skim | |
| 1 | Mozzarella cheese |
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 vegetable 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.
Source:
Reynolds Metals Co.
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