Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Uncooked lasagna noodles
1/2 c Dry sherry or unsweetened
Apple juice
1 Medium onion, finely chopped
8 oz Sliced fresh mushrooms
2 Large zucchini, coarsely
Grated (about 4 cups)
2 Medium red or green bell
Peppers, seeded chopped
2 c Fresh spinach
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
15 oz Light ricotta cheese
1 c Nonfat cottage cheese
1/4 c Grated Parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded low
Moisture part-skim
Mozzarella cheese

Heat oven to 425F. 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 nonstick skillet or Dutch oven over medium-high heat. Add
onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini
and bell peppers; cook 5 minutes, stirring occasionally. Add spinach,
basil and oregano; cook 2 minutes. 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
bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3
of begetable mixture. Repeat layering 2 more times. Top with
remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
Cover dish tightly with spray-coated foil. Bake at 425F for 25-30
minutes or until bubbly around edges. Remove foil; bake an additional
5 minutes or until top is light golden brown. Let stand 5 minutes
before serving.

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