New Vegetable Lasagna

---------- Recipe via Meal-Master (tm) v8.02

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
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.)

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