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Italian Vegetarian Lasagna

(12)

1 reviews

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

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Try These Next

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

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)

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 5g 25%
Cholesterol: 30mg; 10%
Sodium: 720mg; 30%
Total Carbohydrate: 36g; 12%
Dietary Fiber 3g 12% Sugars 8g
Protein: 21g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 60%; 60%
Calcium: 35%; 35%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 1 Vegetable; 2 Lean Meat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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