New vegetable lasagna

6 servings

Ingredients

Quantity Ingredient
1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 teaspoons Olive Oil
¾ cup Minced Onion
1 cup Sliced Mushrooms
2 cloves Garlic Minced
2 (14 1/2 Oz.) Cans Tomatoes,
Drained & Chopped
¼ cup Fresh Minced Parsley
¼ cup Burgendy OR Dry Red Wine
¼ cup Tomato Paste
2 teaspoons Dried Basil
1½ teaspoon Dried Oregano
1 teaspoon Dark Brown Sugar
½ teaspoon Pepper
¼ teaspoon Salt
6 Lasagna Noodles, Uncooked
5 cups Thinly Sliced Zucchini
1¼ cup (5 Oz.) Shredded
Part-Skim Milk Mozzarella
2 tablespoons Grated Parmesan

Directions

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 1¼ C.

Spinach Mixture. Layer 2 ½ C. Zucchini Over Spinach. Sprinkle With ½ 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 ¼ C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.

(Fat 9⅗. Chol. 68.)

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