Italian Vegetable Lasagna

• 12 lasagna noodles, uncooked
• 1/2 cup dry sherry
• 1 md. onion, finely chopped
• 8 fresh mushrooms, sliced
• 2 lg. zucchini, coarsely grated
• 2 md. red
• green bell peppers, seeded and chopped
• 2 cups fresh spinach
• 1 tsp. dried basil leaves
• 1/2 tsp. dried oregano leaves
• 1 container (15 oz.) light ricotta cheese
• 1 cup non-fat cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 can (8 oz.) tomato sauce
• 1 cup (4 oz.) shredded mozzarella cheese

1. Heat oven to 425F.
2. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray.
3. Cook lasagna noodles to desired doneness as directed on package.
4. Drain; keep warm.
5. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat.
6. Add onion; cook 3 minutes, stirring frequently.
7. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally.
8. Add spinach, basil and oregano; cook 2 minutes.
9. Remove from heat; drain well.
10. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
11. Place 3 cooked lasagna noodles in bottom of spray-coated dish.
12. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
13. Repeat layering 2 more times.
14. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
15. Cover dish tightly with spray-coated foil.
16. Bake at 425F for 25-30 minutes or until bubbly around edges.
17. Remove foil; bake an additional 5 minutes or until top is light golden brown.
18. Let stand 5 minutes before serving.

lasagna noodles, sherry, onion, mushrooms, zucchini, red, green bell peppers, fresh spinach, basil, oregano, light ricotta cheese, nonfat, parmesan cheese, tomato sauce, mozzarella cheese

Taken from www.foodgeeks.com/recipes/861 (may not work)