From: hunt@austin.metrowerks.com (Eric Hunt)
Reply-To: hunt@austin.metrowerks.com
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Italian Vegetarian Lasagna
Date: 24 Mar 1995 05:44:48 -0700
Organization: metrowerks.com
Message-ID: <9503230158.AA07901@austin.metrowerks.com>


MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Italian Vegetarian Lasagna
 Categories: Italian, Lowfat
      Yield: 10 servings
 
     12    Uncooked lasagna noodles
    1/2 c  Dry sherry or unsweetened
           Apple juice
      1    Medium onion, finely chopped
      8 oz Sliced fresh mushrooms
      2    Large zucchini, coarsely
           Grated (about 4 cups)
      2    Medium red or green bell
           Peppers, seeded & chopped
      2 c  Fresh spinach
      1 ts Dried basil leaves
    1/2 ts Dried oregano leaves
     15 oz Light ricotta cheese
      1 c  Nonfat cottage cheese
    1/4 c  Grated Parmesan cheese
      1    (8 oz) can tomato sauce
      4 oz (1 cup) shredded low
           Moisture part-skim
           Mozzarella cheese
 
  Heat oven to 425F.  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.
  
  Per serving: 240 calories, 16 mg protein, 30 gm carbohydrate, 3 gm
       dietary fiber, 5 gm fat, 20 mg cholesterol, 370 mg sodium
  
  From: Fast and Health Magazine, Sept/Oct 1994
 
MMMMM
--
Eric Hunt              __    ehunt@bsc.edu (preferred)
Austin, TX             \/    hunt@metrowerks.com

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