Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    uncooked lasagna noodles
     1/2  c             dry sherry or unsweetened
   1                    apple juice
   1      medium        onion, finely chopped
   8      oz            sliced fresh mushrooms
   2      large         zucchini, coarsely
   1                    grated (about 4 cups)
   2      medium        red or green bell
   1                    peppers, seeded & chopped
   2      c             fresh spinach
   1      t             dried basil leaves
     1/2  t             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
   1                    moisture part-skim
   1                    mozzarella cheese

Preparation:

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.