Vegetable Lasagna
(serves 10)

Ingredients
12 uncooked lasagna noodles, cooked and drained
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & 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
8 oz can tomato sauce
4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

Directions
Preheat the oven to 425 degrees.

Spray a 13 x 9 baking pan with non-stick spray.

Bring sherry to a boil in a large non-stick 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 a 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 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.