Italian Vegetarian Lasagna

A whole garden of veggies is layered in a healthy choice for dinner. MORE+ LESS-

By Pillsbury Kitchens

May 31, 2005

uncooked lasagna noodles

1/2

cup dry sherry or unsweetened apple juice

medium onion, finely chopped (1/2 cup)

package (8 oz) sliced fresh mushrooms (3 cups)

large zucchini, shredded (about 4 cups)

medium red or green bell peppers, chopped (1 cup)

1/2

teaspoon salt

cups chopped fresh spinach

teaspoon dried basil leaves

1/2

teaspoon dried oregano leaves

container (15 oz) reduced-fat ricotta cheese

cup fat-free or reduced-fat cottage cheese

1/4

cup grated Parmesan cheese

can (8 oz) tomato sauce

cup shredded mozzarella cheese (4 oz)

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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.