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Italian Vegetarian Lasagna

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Recipe

 

Yield

10 servings

Prep

15 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 each lasagna noodles
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½ cup sherry
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1 each onions
chopped
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8 ounces mushrooms
sliced
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2 large zucchini
chopped
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2 cups spinach
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½ teaspoon oregano
dried
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15 ounces ricotta cheese
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1 cup cottage cheese
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¼ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
12 each lasagna noodles
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118 ml sherry
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1 each onions
chopped
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231.2 ml/g mushrooms
sliced
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2 large zucchini
chopped
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473 ml spinach
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2.5 ml oregano
dried
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433.5 ml/g ricotta cheese
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237 ml cottage cheese
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59 ml Parmesan cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 33215% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 71mg 3%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 16%
Sugars g
Protein 29g
Vitamin A 16% Vitamin C 23%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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