Frank's Recipes! Italian Vegetable Lasagna

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Italian Vegetable Lasagna

12 uncooked lasagna noodles
1/2 cup Dry sherry
1 Medium onion, finely chopped
8 oz Sliced mushrooms
2 Large zucchini, coarsely Grated (about 4 cups)
2 Medium red or green bell
Peppers, seeded and chopped
2 cup Fresh spinach
1 tsp Dried basil leaves
1/2 tsp Dried oregano leaves
15 oz Light ricotta cheese
1 cup Nonfat cottage cheese
1/4 cup Grated Parmesan cheese
1 (8 oz) can tomato sauce
4 oz (1 cup) shredded
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 vegetable 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.