Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Pillsbury

Ingredients Nutrition

Directions

  1. Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray.
  2. Cook and drain lasagna noodles as directed on package.
  3. Rinse with cold water to cool; drain well.
  4. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat.
  5. Add onion; cook 3 minutes, stirring frequently.
  6. Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally.
  7. Stir in spinach, basil, and oregano; cook 2 minutes.
  8. Remove from heat; drain well.
  9. In medium bowl, mix ricotta, cottage cheese and Parmesan cheese.
  10. Place 3 noodles in bottom of baking dish.
  11. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture.
  12. Repeat layers 2 more times.
  13. Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese.
  14. Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
  15. Bake 25-30 minutes or until bubbly around edges.
  16. Uncover; bake 5 minutes longer or until top is light golden brown.
  17. Let stand 5 minutes before serving.