Overnight Mexican Vegetable Lasagna

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 from 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 used up, ending with sauce on top. Sprinkle with mozzarella cheese. Cover lasagna with foil and refrigerate overnight.

Preheat oven to 350 degrees F. Bake 1 hour, then remove foil and bake 15-25 minutes longer, or until lightly browned and bubbling.