Instructions: Heat oven to 425 degrees. 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 skillet or dutch oven over medium heat. Add onion; cook 3 minutes, stirrin frequently. Add mushrooms, zucchini, and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minuts. 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 the bottom of spary-coated dish. Top with 1/3 of ricotta mixture and a 1/3 of vegetable mixture. Top with remain 3 lasagna noodles, tomato sauce and mozzarella cheese. Cover dish tightly with spray-coated with spray-coated foil. Bake 425 degrees for 30 to 40 minutes or until bubbly around edges. Remove foil; bake additional 5 minutes or until top is light additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. 8 to 10 serving.

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