Recipe - New Vegetable Lasagna

1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 teaspoon Olive Oil
Three fourths cup Minced Onion
1 cup Sliced Mushrooms
2 cl Garlic Minced
2 (14 One half Oz.) Cans Tomatoes,
Drained & Chopped
One fourth cup Fresh Minced Parsley
One fourth cup Burgendy OR Dry Red Wine
One fourth cup Tomato Paste
2 teaspoon Dried Basil
1 One half teaspoon Dried Oregano
1 teaspoon Dark Brown Sugar
One half teaspoon Pepper
One fourth teaspoon Salt
6 Lasagna Noodles, Uncooked
5 cup Thinly Sliced Zucchini
1 One fourth cup (5 Oz.) Shredded
PartSkim Milk Mozzarella
2 tablespoon 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 MediumHigh 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 One fourth C. Spinach Mixture. Layer 2 1/2
C. Zucchini Over Spinach. Sprinkle With One half 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 One fourth C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before
Serving.
(Fat 9.6. Chol. 68.)