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Cooking Recipes
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Pasta
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Mexican Lasagna #2
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| Ingredients: |
- 1/2 cup Sherry
- 1 md Onion minced
- 3 cup Mushrooms sliced
- 2 md Zucchini grated
- 2 md Red bell peppers seeded and chopped
- 1 Tbs 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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| Directions: |
- 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.
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