Roma Lasagna

Although the dish is generally believed to have originated in Italy, the word "lasagna" comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot", "chamber pot". The Romans borrowed the word as "lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the dish in which lasagna is made. It wasn't long before the name of the food took on the name of the serving dish.

Yield:

Serves 12

Ingredients

1. 12 uncooked lasagna noodles
2. ½ C dry sherry or unsweetened apple juice
3. 1 medium onion, finely chopped (½ C)
4. 1 package (8 oz) sliced fresh mushrooms (3 C)
5. 2 large zucchini, shredded (about 4 C)
6. 2 medium red or green bell peppers, chopped (1 C)
7. ½ tsp salt
8. 2 C chopped fresh spinach
9. 1 tsp dried basil leaves
10. ½ tsp dried oregano leaves
11. 1 container (15 oz) reduced-fat ricotta cheese
12. 1 C fat-free or reduced-fat cottage cheese
13. ¼ C grated Parmesan cheese
14. 1 can (8 oz) tomato sauce
15. 1 C shredded nonfat mozzarella cheese (4 oz)

Directions

1. Heat oven to 425ºF. Spray 13- X 9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
2. Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers, and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil, and oregano. Cook 2 minutes. Remove from heat; drain well.
3. In a medium bowl, mix ricotta, cottage, and Parmesan cheeses.
4. Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover tightly with foil, sprayed side down.
5. Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is lightly golden brown. Let stand 5 minutes before serving. Cut into squares.

Notes