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Title: Italian Vegetarian Lasagna
Yield: 10 Servings

Ingredients

     12    uncooked lasagna noodles
    1/2 c  dry sherry or unsweetened
      1    apple juice
      1    medium onion, finely chopped
      8 oz sliced fresh mushrooms
      2    large zucchini, coarsely
      1    grated (about 4 cups)
      2    medium red or green bell
      1    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
      1    moisture part-skim
      1    mozzarella cheese

Instructions

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.

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