1. Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray. 2. Cook and drain lasagna noodles as directed on package. 3. Rinse with cold water to cool; drain well. 4. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat. 5. Add onion; cook 3 minutes, stirring frequently. 6. Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally. 7. Stir in spinach, basil, and oregano; cook 2 minutes. 8. Remove from heat; drain well. 9. In medium bowl, mix ricotta, cottage cheese and Parmesan cheese. 10. Place 3 noodles in bottom of baking dish. 11. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. 12. Repeat layers 2 more times. 13. Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese. 14. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. 15. Bake 25-30 minutes or until bubbly around edges. 16. Uncover; bake 5 minutes longer or until top is light golden brown. 17. Let stand 5 minutes before serving. ---------------------------------------------------------------------------
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Ingredients
