* Exported from MasterCook * ITALIAN VEGETARIAN LASAGNA Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Italian Low-fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 t 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 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. - - - - - - - - - - - - - - - - - -