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Italian Vegetarian Lasagna

A whole garden of veggies is layered in a healthy choice for dinner.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 15
  • servings 8
 

Ingredients

12
uncooked lasagna noodles
1/2
cup dry sherry or unsweetened apple juice
1
medium onion, finely chopped (1/2 cup)
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
large zucchini, shredded (about 4 cups)
2
medium red or green bell peppers, chopped (1 cup)
1/2
teaspoon salt
2
cups chopped fresh spinach
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1
container (15 oz) reduced-fat ricotta cheese
1
cup fat-free or reduced-fat cottage cheese
1/4
cup grated Parmesan cheese
1
can (8 oz) tomato sauce
1
cup shredded mozzarella cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
  • 2 Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-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.
  • 3 In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
  • 4 Place 3 cooked 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. Cover tightly with foil, sprayed side down.
  • 5 Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.
  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
  • 2 Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-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.
  • 3 In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
  • 4 Place 3 cooked 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. Cover tightly with foil, sprayed side down.
  • 5 Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
),
Cholesterol
30mg
30%;
Sodium
720mg
720%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
60%;
Calcium
35%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 Lean Meat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.