New Vegetable Lasagna

Serves:

Ingredients:

1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 ts Olive Oil
3/4 c Minced Onion
1 c Sliced Mushrooms
2 cl Garlic Minced
2 (14 1/2 Oz.) Cans Tomatoes,
Drained & Chopped
1/4 c Fresh Minced Parsley
1/4 c Burgendy OR Dry Red Wine
1/4 c Tomato Paste
2 ts Dried Basil
1 1/2 ts Dried Oregano
1 ts Dark Brown Sugar
1/2 ts Pepper
1/4 ts Salt
6 Lasagna Noodles, Uncooked
5 c Thinly Sliced Zucchini
1 1/4 c (5 Oz.) Shredded
Part-Skim Milk Mozzarella
2 tb Grated Parmesan

Method:

Press Spinach Between Paper Towels.
Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl.
Stir Well.
Set Aside.
Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot.
Add Onion & Saute 3 Min.
OR Until Tender.
Add Mushrooms & Garlic; Saute 2 Min.
OR Until Mushrooms Are Tender.
Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt.
Stir Well.
Reduce Heat & Simmer Uncovered 20 Min.
Remove Tomato Mixture From Heat.
Set Aside.
Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray.
Spoon One- Third Of Tomato Mixture Into Baking Dish.
Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture.
Top With 1 1/4 C.
Spinach Mixture.
Layer 2 1/2 C.
Zucchini Over Spinach.
Sprinkle With 1/2 C.
Mozzarella.
Repeat Layers; Top With Remaining Tomato Mixture.
Cover & Refrigerate 9 Hours.
Bake Uncovered At 350 Degrees For 1 Hour 30 Min.
Uncover & Sprinkle With Remaining 1/4 C.
Mozzarella Cheese & Parmesan.
Let Stand 5 Min.
Before Serving.
(Fat 9.
6.
Chol.
68.
)