New Vegetable Lasagna

Title: NEW VEGETABLE LASAGNA

Categories: Italian, Vegetarian, Pasta

Yield: 6 servings

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

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

350 Degrees For 1 Hour

30 Min. Uncover &

Sprinkle With Remaining 1/4 C. Mozzarella Cheese &

Parmesan. Let Stand 5 Min. Before Serving.

9.6. Chol.