Italian Vegetarian Lasagna
Yield
10 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
|
*
|
| ½ | cup |
sherry
|
*
|
| 1 | each |
onions
chopped |
|
| 8 | ounces |
mushrooms
sliced |
|
| 2 | large |
zucchini
chopped |
|
| 2 | cups |
spinach
|
|
| ½ | teaspoon |
oregano
dried |
|
| 15 | ounces |
ricotta cheese
|
|
| 1 | cup |
cottage cheese
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
|
*
|
| 118 | ml |
sherry
|
*
|
| 1 | each |
onions
chopped |
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 2 | large |
zucchini
chopped |
|
| 473 | ml |
spinach
|
|
| 2.5 | ml |
oregano
dried |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 237 | ml |
cottage cheese
|
*
|
| 59 | ml |
Parmesan cheese
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 ⅓ of ricotta mixture and ⅓ 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 to 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.
