*  Exported from  MasterCook  *
 
                         ITALIAN VEGETARIAN LASAGNA
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Italian                          Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Uncooked lasagna noodles
      1/2   c            Dry sherry or unsweetened
                         Apple juice
    1                    Medium onion, finely chopped
    8       oz           Sliced fresh mushrooms
    2                    Large zucchini, coarsely
                         Grated (about 4 cups)
    2                    Medium red or green bell
                         Peppers, seeded & chopped
    2       c            Fresh spinach
    1       t            Dried basil leaves
      1/2   ts           Dried oregano leaves
   15       oz           Light ricotta cheese
    1       c            Nonfat cottage cheese
      1/4   c            Grated Parmesan cheese
    1                    (8 oz) can tomato sauce
    4       oz           (1 cup) shredded low
                         Moisture part-skim
                         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
   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.
  
 
 
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