12    Uncooked lasagna noodles
1/2 c  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 c  Fresh spinach
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
15 oz Light ricotta cheese
1 c  Nonfat cottage cheese
1/4 c  Grated Parmesan cheese
1    (8 oz) can tomato sauce
4 oz (1 cup) shredded low
Moisture part-skim
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 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 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 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.