This is a great summer fresh vegetable lasagna. It's so delicious and smells amazing while cooking! Serve with a yummy salad and crusty bread!
Lighter Lasagna Ingredients
2 c Zucchini; cubed
2 c Cottage cheese; lowfat
1 c Cubed bell peppers
1 c Mozzarella cheese; part skim
1 c Chopped tomatoes
4 c Sliced mushrooms
1/4 c Grated parmesan cheese
1/4 ts Salt
1/3 c Dry red wine
3 1/2 c Tomato sauce; prepared
3 tb Chopped fresh basil
1 lb Uncooked lasagne noodles
10 oz Fresh spinach; rinsed
Preheat the oven to 350F.
Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside.
Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely.
Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8x12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
Recipe by: Moosewood Restaurant Low-Fat Favorites