Italian Vegetarian Lasagna
| Yield: | 10 Servings |
| Categories: | Italian, Low-Fat, Vegetarian |
| 12 | Uncooked lasagna noodles | |
| 1/2 | c | Dry sherry or unsweetened |
| Apple juice | ||
| 1 | Medium onion, finely chopped | |
| 8 | oz | Sliced fresh mushrooms |
| 2 | Large zucchini, coarsely | |
| Grated (about 4 cups) | ||
| 2 | Medium red or green bell | |
| Peppers, seeded & chopped | ||
| 2 | c | Fresh spinach |
| 1 | ts | Dried basil leaves |
| 1/2 | ts | Dried oregano leaves |
| 15 | oz | Light ricotta cheese |
| 1 | c | Nonfat cottage cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1 | (8 oz) can tomato sauce | |
| 4 | oz | (1 cup) shredded low |
| Moisture part-skim | ||
| Mozzarella cheese |
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