Italian Vegetarian Lasagna from Healthy Diabetic Recipes

Italian Vegetarian Lasagna Recipe

Recipe Ingredients:

12.00 Uncooked lasagna noodles
0.50 c Dry sherry or unsweetened
Apple juice
1.00 Medium onion, finely chopped
8.00 oz Sliced fresh mushrooms
2.00 Large zucchini, coarsely
Grated (about 4 cups)
2.00 Medium red or green bell
Peppers, seeded & chopped
2.00 c Fresh spinach
1.00 ts Dried basil leaves
0.50 ts Dried oregano leaves
15.00 oz Light ricotta cheese
1.00 c Nonfat cottage cheese
0.25 c Grated Parmesan cheese
1.00 (8 oz) can tomato sauce
4.00 oz (1 cup) shredded low
Moisture part-skim
Mozzarella cheese

Recipe Instructions:

Heat oven to 425F. Spray 13 x 9" (3 quart) baking
dish with nonstick cooking spray. Cook lasagna
noodles to desired doneness as directed on package.
Drain; keep warm.

Meanwhile, bring sherry to a boil in large nonstick
skillet or Dutch oven over medium-high heat. Add
onion; cook 3 minutes, stirring frequently. Add
mushrooms, zucchini and bell peppers; cook 5 minutes,
stirring occasionally. Add spinach, basil and
oregano; cook 2 minutes. Remove from heat; drain well.

In medium bowl, combine ricotta cheese, cottage
cheese and Parmesan cheese; mix until well blended.
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. 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.

Per serving: 240 calories, 16 mg protein, 30 gm
carbohydrate, 3 gm
dietary fiber, 5 gm fat, 20 mg cholesterol, 370
mg sodium

From: Fast and Healthy Magazine, Sept/Oct 1994 FROM:
Eric Hunt - hunt@metrowerks.com taken from
rec.food.recipes on the Internet.

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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