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

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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