Vegetarian Italian Lasagna
With fresh vegetables, low-fat cheeses and Italian herbs, this vegetarian lasagna is bursting with fresh flavor. With a few shortcuts such as canned tomato sauce, this recipe is easy to prepare.
Notes
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Cooking Time30 min
Ingredients
- 12 uncooked lasagna noodles
- 1/2 cup dry sherry or unsweetened Apple juice
- 1 medium onion, finely chopped
- 8 ounce mushrooms, sliced
- 2 large zucchini, coarsely grated (about 4 cups)
- 2 medium red or green bell peppers, seeded & chopped
- 2 cup fresh spinach
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 15 ounce light ricotta cheese
- 1 cup nonfat cottage cheese
- 1/4 cup Parmesan cheese, grated
- 8 ounce can tomato sauce
- 1 cup shredded low moisture part-skim Mozzarella cheese
Instructions
- Heat oven to 425 degrees F. 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.