Recipe - Italian Vegetarian Lasagna

12 Uncooked lasagna noodles
One half cup Dry sherry or unsweetened
Apple juice
1 Medium onion, finely chopped
8 ounce Sliced fresh mushrooms
2 Large zucchini, coarsely
Grated (about 4 cups)
2 Medium red or green bell
Peppers, seeded & chopped
2 cup Fresh spinach
1 teaspoon Dried basil leaves
One half teaspoon Dried oregano leaves
15 ounce Light ricotta cheese
1 cup Nonfat cottage cheese
One fourth cup Grated Parmesan cheese
1 (8 oz) can tomato sauce
4 ounce (1 cup) shredded low
Moisture partskim
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 mediumhigh 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 spraycoated 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 spraycoated foil. Bake at 425F for 2530 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.