Italian Vegetarian Lasagna Recipe

Italian Vegetarian Lasagna Recipe Ingredients :

12 uncooked lasagna noodles
1/2 cup dry sherry =or=-
1/2 cup unsweetened apple juice
1 medium onion, finely chopped
8 oz fresh mushrooms, sliced
2 large zucchini, coarsely gated about 4 cu
2 medium red or green bell peppers, seeded chopped
2 cup fresh spinach, chopped
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese, 1 container
1 cup nonfat cottage cheese
1/4 cup parmesan cheese
8 oz (1 cn) tomato sauce
1 low-moisture part-skim
1 mozzarella

Italian Vegetarian Lasagna Recipe Instructions :

Heat oven to 425 degrees. 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 skillet or dutch oven over medium heat. Add onion; cook 3
minutes, stirrin frequently. Add mushrooms, zucchini, and bell peppers;
cook 5 minutes, stirring occasionally. Add spinach, basil and oregano;
cook 2 minuts. 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 the bottom of spary-coated dish. Top with
1/3 of ricotta mixture and a 1/3 of vegetable mixture. Top with remain 3
lasagna noodles, tomato sauce and mozzarella cheese. Cover dish tightly
with spray-coated with spray-coated foil. Bake 425 degrees for 30 to 40
minutes or until bubbly around edges. Remove foil; bake additional 5
minutes or until top is light additional 5 minutes or until top is light
golden brown. Let stand 5 minutes before serving. 8 to 10 serving.

Food Echanges per serving: 1 1/2 STARCH EXCHANGES + 2 LEAN-MEAT EXCHANGE +
1 VEGETABLE EXCHANGE; CAL: 240; PRO: 16g; CAR: 30g; FAT: 5g; SOD: 370;
Source: Fast and Healthy Magazine by WHOM Brought to you and yours via
Nancy O'Brion and her Meal-Master.

8 : Servings