Italian Vegetable Lasagna Recipe

Name: Italian Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles, uncooked; 1/2 cup dry sherry; 1 md. onion, finely chopped; 8 fresh mushrooms, sliced; 2 lg. zucchini, coarsely grated; 2 md. red; green bell peppers, seeded and chopped; 2 cups fresh spinach; 1 tsp. dried basil leaves; 1/2 tsp. dried oregano leaves; 1 container (15 oz.) light ricotta cheese; 1 cup non-fat cottage cheese; 1/4 cup grated Parmesan cheese; 1 can (8 oz.) tomato sauce; 1 cup (4 oz.) shredded mozzarella cheese

Servings: persons

12 lasagna noodles, uncooked
1/2 cup dry sherry
1 md. onion, finely chopped
8 fresh mushrooms, sliced
2 lg. zucchini, coarsely grated
2 md. red
green bell peppers, seeded and chopped
2 cups fresh spinach
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 container (15 oz.) light ricotta cheese
1 cup non-fat cottage cheese
1/4 cup grated Parmesan cheese
1 can (8 oz.) tomato sauce
1 cup (4 oz.) shredded mozzarella cheese

1
Heat oven to 425F.
2
Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray.
3
Cook lasagna noodles to desired doneness as directed on package.
4
Drain; keep warm.
5
Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat.
6
Add onion; cook 3 minutes, stirring frequently.
7
Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally.
8
Add spinach, basil and oregano; cook 2 minutes.
9
Remove from heat; drain well.
10
In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
11
Place 3 cooked lasagna noodles in bottom of spray-coated dish.
12
Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
13
Repeat layering 2 more times.
14
Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
15
Cover dish tightly with spray-coated foil.
16
Bake at 425F for 25-30 minutes or until bubbly around edges.
17
Remove foil; bake an additional 5 minutes or until top is light golden brown.
18
Let stand 5 minutes before serving.

1462

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 lasagna noodles, uncooked, 1/2 cup dry sherry, 1 md. onion, finely chopped, 8 fresh mushrooms, sliced, and more.

Yes, Italian Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Lasagna

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