NEW VEGETABLE LASAGNA

Servings: 6
Ingredients:

1    (10 Oz. ) Pkg. Chopped
Spinach, Thawed and 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 and 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, and Egg
Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim
Saucepan With Cooking Spray; Add Oil and Place Over Medium-High Heat Until
Hot. Add Onion and Saute 3 Min. OR Until Tender. Add Mushrooms and Garlic;
Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red
Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper and Salt. Stir Well.
Reduce Heat and 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 and Refrigerate 9 Hours. Bake
Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover and Sprinkle With
Remaining 1/4 C. Mozzarella Cheese and Parmesan. Let Stand 5 Min. Before
Serving.
(Fat 9.6. Chol. 68.)

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