YOU’LL NEED
12 uncooked lasagna noodles
½ cups 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 cups fresh spinach
1 teaspoon dried basil leaves
½ teaspoons dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
¼ cups grated Parmesan cheese
8 oz tomato sauce
1 cup shredded low moisture part-skim Mozzarella cheese

Instructions

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.

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