Italian Vegetarian Lasagna

Directions

Heat oven to 425 degrees F.

Spray 13×9 inch (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 ⅓ of ricotta mixture and ⅓ of begetable 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 425 degrees F for 25 to 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.