Title: Italian Vegetarian Lasagna
Categories: Diabetic Vegetable Main
Yield: 8 10 folks

12		Uncooked lasagna noodles;
1/2	c	Dry sherry =OR=-
1/2	c	Unsweetened apple juice;
1	md	Onion; finely chopped
8	oz	Fresh mushrooms; sliced
2	lg	Zucchini; coarsely gated about 4 cups
2	md	Red or green bell peppers; seeded chopped
2	c	Fresh spinach; chopped
1	ts	Dried basil leaves;
1/2	ts	Dried oregano leaves;
15	oz	Light ricotta cheese; 1 container
1	c	Nonfat cottage cheese;
1/4	c	Parmesan cheese;
8	oz	(1 cn) tomato sauce;
		Low-moisture part-skim;
		Mozzarella;

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.

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; Source: Fast and Healthy Magazine by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

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