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Italian Vegetarian Lasagna

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. 15 oz Light ricotta cheese;
  2. 2 lg Zucchini; coarsely gated
  3. 1/2 c Dry sherry
  4. 12 Uncooked lasagna noodles;
  5. 8 oz Fresh mushrooms; sliced
  6. 2 md Red or green bell peppers;
  7. 1/2 ts Dried oregano leaves;
  8. 1 c Nonfat cottage cheese;
  9. 1/2 c Unsweetened apple juice;
  10. 8 oz (1 cn) tomato sauce;
  11. Mozzarella;
  12. 1 md Onion; finely chopped 1 container
  13. Low-moisture part-skim; seeded chopped
  14. 1/4 c Parmesan cheese; about 4 cups
  15. 2 c Fresh spinach; chopped
  16. 1 ts Dried basil leaves; =OR=-
Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Heat oven to 425 degrees. 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 skillet or dutch oven over medium heat. Add onion; cook 3 minutes, stirrin frequently. Add mushrooms, zucchini, and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minuts. 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 the bottom of spary-coated dish. Top with 1/3 of ricotta mixture and a 1/3 of vegetable mixture. Top with remain 3 lasagna noodles, tomato sauce and mozzarella cheese. Cover dish tightly with spray-coated with spray-coated foil. Bake 425 degrees for 30 to 40 minutes or until bubbly around edges. Remove foil; bake additional 5 minutes or until top is light additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. 8 to 10 serving.
  2. Food Echanges per serving: 1 1/2 STARCH EXCHANGES + 2 LEAN-MEAT EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 240; PRO: 16g; CAR: 30g; FAT: 5g; SOD: 370; Nancy O'Brion and her Meal-Master.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Baking dish
  • Mixing bowl
  • Blender
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: Fast and Healthy Magazine by WHOM Brought to you and yours via. Saved from accuchef.com (http://accuchef.com/DIAB722.TXT), file Recipes/accuchef.com/DIAB722.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.