1/2 cup Sherry
1 medium Onion, minced
3 cup Mushrooms, sliced
2 medium Zucchini, grated
2 medium Red bell peppers, seeded and chopped
1 tbsp Basil, fresh, chopped
1/2 tsp Oregano, dried
2 cup Spinach leaves, chopped
2 cup Cottage cheese, nonfat
3 cup Spaghetti sauce, Del Monte Traditional
1/2 cup Salsa
1 lb Lasagna noodles, uncooked
5 oz Mozzarella cheese, nonfat, part skim milk
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Date: Wed, 1 May 1996 03:53:53 -0700
From: schuller@ix.netcom.com (Terry and Kathleen Schuller )
Recipe By: Mary Carroll, Star Tribune, 1993, revised NOTE: for a spicier flavor add some jalapenos to the vegetable mixture and use hotter salsa.
Heat the sherry in a large nonstick skillet and saute onion over medium-high heat until soft but not browned. Add mushrooms, zucchini,and bell pepper; saute, stirring frequently, until soft, about 5 minutes. Remove from heat; add basil, oregano and spinach. Cover pan and set aside.
Lightly coat a 9- by 13-inch baking pan with non stick spray. In a small bowl, mash the cheese. In another bowl, combine spaghetti sauce with salsa.
To assemble lasagna, spoon 1/3 of the vegetable mixture in the bottom of the prepared baking pan. Top with a layer of uncooked noodles; top with 1/3 of the cheese, then 1/3 of the sauce. Repeat until ingredients are used up, ending with sauce on top. Sprinkle with mozzarella cheese. Cover lasagna with foil and refrigerate overnight. Preheat oven to 350 degrees. Bake 1 hour, then remove foil and bake 15-25 minutes longer, or until lightly browned and bubbling. Serves 8-10.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list.
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