Free Recipe Mexican Lasagna #2
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Mexican Lasagna #2 Recipe
1/2 c Sherry
1 md Onion; minced
3 c Mushrooms; sliced
2 md Zucchini; grated
2 md Red bell peppers;
-seeded and chopped
1 tb Basil; fresh, chopped
1/2 ts Oregano; dried
2 c Spinach leaves; chopped
2 c Cottage cheese; nonfat
3 c Spaghetti sauce; Del Monte
-Traditional
1/2 c Salsa
1 lb Lasagna noodles; uncooked
5 oz Mozzarella cheese; nonfat,
-part skim milk
Mexican Lasagna #2 Preparation
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.
Cooking Temperature:
Recipe Serves: 8
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