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.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 10|
|Calories from Fat: 81 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49mg||15 %|
|Sodium 329.6mg||11 %|
|Potassium 521.6mg||14 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 21.6g|
|Protein 19.1g||27 %|
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Calories per serving: 261
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