Mexican Lasagna 2

NOTE: for a spicier flavor add some jalapenos to the vegetable mixture and use hotter salsa. Heat the sherry in a large nonstick skillet and saute onion over medium-high heat until soft but not browned. Add mushrooms, zucchini,and bell pepper; saute, stirring frequently, until soft, about 5 minutes. Remove fr om heat; add basil, oregano and spinach. Cover pan and set aside. Lightly coat a 9- by 13-inch baking pan with non stick spray. In a small bowl, mash the cheese. In another bowl, combine spaghetti sauce with salsa. To assemble lasagna, spoon 1/3 of the vegetable mixture in the bottom of the prepared baking pan. Top with a layer of uncooked noodles; top with 1/3 of the cheese, then 1/3 of the sauce. Repeat until ingredients are us ed up, ending with sauce on top. Sprinkle with mozzarella cheese. Cover lasagna with foil and refrigerate overnight. Preheat oven to 350 degrees. Bake 1 hour, then remove foil and bake 15-25 minutes longer, or until lightly browned and bubbling.

This is a great lasagna. This recipe, which I clipped the recipe from the newspaper three years ago, attracted me because you do NOT cook the noodles in advance. Instead you let the lasagna sit in the refrigerator overnight. I cut most of the fat out of the recipe. In the note I've made suggestions for making the lasagna spicier. I used Pace Medium Picante Sauce for the salsa which added the right amount of "nip" for me. Mary Carroll is also the author of a cookbook titled something like "No cholesterol, not kidding." Serve with fresh fruit and fatfree cornmeal bread. Yu