*  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.



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