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Vegetarian Italian Lasagna

With fresh vegetables, low-fat cheeses and Italian herbs, this vegetarian lasagna is bursting with fresh flavor. With a few shortcuts such as canned tomato sauce, this recipe is easy to prepare.

Notes

For more easy comfort food recipes, check out and download The 14 Best Healthy Comfort Food Recipes Free eCookbook.

Cooking Time30 min

Ingredients

  • 12 uncooked lasagna noodles
  • 1/2 cup dry sherry or unsweetened Apple juice
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 large zucchini, coarsely grated (about 4 cups)
  • 2 medium red or green bell peppers, seeded & chopped
  • 2 cups fresh spinach
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 15 ounces light ricotta cheese
  • 1 cup nonfat cottage cheese
  • 1/4 cup Parmesan cheese, grated
  • 8 ounces can tomato sauce
  • 1 cup shredded low moisture part-skim Mozzarella cheese

Instructions

  1. Heat oven to 425 degrees F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray.
     
  2. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm.
     
  3. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently.
     
  4. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally.
     
  5. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well.
     
  6. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
     
  7. 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.
     
  8. 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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