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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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