Low-Fat - Italian Vegetarian Lasagna

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* Exported from MasterCook *

 

Italian Vegetarian Lasagna

 

Recipe By :Pillsbury

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 uncooked lasagna noodles

1/2 cup dry sherry OR unsweetened apple juice

1 medium onion -- finely chopped

1 8 oz. pkg (3 cups) sliced fresh mushroom

2 large zucchini -- shredded (about 4 cups)

2 medium red or green bell peppers -- chopped

1/2 teaspoon salt

2 cups chopped fresh spinach

1 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1 15 oz container light ricotta chees

1 cup nonfat or low-fat cottage cheese

1/4 cup grated Parmesan cheese

1 8 oz can tomato sauce

1 cup shredded mozzarella cheese

 

Heat oven to 425F. Spray 13 x 9 " baking dish with nonstick cooking spray.

Cook lasagna noodles to desired doneness as sirected on package. Drain.

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, bell peppers, and salt; 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

well.

Place 3 cooked noodles in bottom of sprayed baking dish. Top with 1/3 of

ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top

with remaining 3 lasagna noodles, tomato sauuce and mozzarella cheese. Cover

tightly with sprayed foil.

Bake at 425F for 25 to 30 minutes or until bubbly around edges. Uncover dish;

bake an additional 5 minutes or until top is a light golden brown. Let stand 5

minutes before serving.

 

Description:

" Low-fat cooking techniques plus full-bodied flavors create a

slimmed-down lasagna that celebrates the best of healthy Italian

cuisine. "

Source:

" Fast and Healthy November/December 1999 "

 

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Per serving: 79 Calories (kcal); 4g Total Fat; (47% calories from fat); 5g

Protein; 5g Carbohydrate; 15mg Cholesterol; 418mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0