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Italian Vegetarian Lasagna

Italian Vegetarian Lasagna is a home-style recipe made with Uncooked Lasagna Noodles, Dry Sherry Or Unsweetened, Apple Juice, Medium Onion Finely Chopped, Sliced Fresh Mushrooms, and Large Zucchini Coarsely. Serves 10.

Ingredientes

• 12.0 Uncooked Lasagna Noodles
• 0.5 cup Dry Sherry Or Unsweetened
• 1.0 Apple Juice
• 1.0 Medium Onion Finely Chopped

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Preparación (vista previa)

1. 1

   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.

2. 2

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