Italian Vegetarian Lasagna |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Pillsbury Ingredients:
12 uncooked lasagna noodles |
1/2 cup dry sherry |
1 medium onion, finely chopped (1/2 c.) |
1 (8 ounce) package sliced fresh mushrooms (about 3 cups) |
2 large zucchini, shredded (about 4 cups) |
2 medium red bell peppers (1 cup) or 2 medium green bell peppers, chopped (1 cup) |
1/2 teaspoon salt |
2 cups chopped fresh spinach |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 (15 ounce) container reduced-fat ricotta cheese |
1 cup fat-free cottage cheese |
1/4 cup grated parmesan cheese |
1 (8 ounce) can tomato sauce |
1 cup shredded mozzarella cheese |
Directions:
1. Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray.
2. Cook and drain lasagna noodles as directed on package.
3. Rinse with cold water to cool; drain well.
4. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat.
5. Add onion; cook 3 minutes, stirring frequently.
6. Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally.
7. Stir in spinach, basil, and oregano; cook 2 minutes.
8. Remove from heat; drain well.
9. In medium bowl, mix ricotta, cottage cheese and Parmesan cheese.
10. Place 3 noodles in bottom of baking dish.
11. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
12. Repeat layers 2 more times.
13. Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese.
14. Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
15. Bake 25-30 minutes or until bubbly around edges.
16. Uncover; bake 5 minutes longer or until top is light golden brown.
17. Let stand 5 minutes before serving.
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