Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    uncooked lasagna noodles
     1/2  cup           dry sherry or unsweetened
   1                    apple juice
   1      medium        onion -- finely chopped
   8      ounces        sliced fresh mushrooms
   2      large         zucchini -- coarsely
   1                    grated -- (about 4 cups)
   2      medium        red or green bell
   1                    peppers -- seeded and chopped
   2      cups          fresh spinach
   1      teaspoon      dried basil leaves
     1/2  teaspoon      dried oregano leaves
  15      ounces        light ricotta cheese
   1      cup           nonfat cottage cheese
     1/4  cup           grated parmesan cheese
   1      can           tomato sauce -- (8 oz)
   4      ounces        shredded low -- (1 cup)
   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 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.