Italian Vegetarian Lasagna

1 hours Prep: 15 minutes Cook: 40 minutes

332 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

12	each	lasagna noodles
1/2	cup	sherry
1	each	onion	chopped
8	ounces	mushrooms	sliced
2	large	zucchini	chopped
2	cups	spinach
1/2	teaspoon	oregano leaves	dried
15	ounces	ricotta cheese
1	cup	cottage cheese
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Heat oven to 425 degrees F.

Spray 13x9 inch (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 425 degrees F 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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Nutrition Facts

Serving Size 110g

Amount per Serving

Calories 332 15% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 14mg	5%
Sodium 71mg	3%
Total Carbohydrate 56.0g	19%
Dietary Fiber 4.0g	16%
Sugars 3.0g
Protein 14.0g	29%

Vitamin A	16%		Vitamin C	23%
Calcium	11%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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