Recipe for New Vegetable Lasagna


1 (10 oz. ) pkg. chopped
1 spinach, thawed & drained
1 (12 oz.) carton low fat
1 cottage cheese
2 egg whites beaten
2 teaspoon olive oil
3/4 cup minced onion
1 cup sliced mushrooms
2 centiliter garlic minced
2 (14 1/2 oz.) cans tomatoes,
1 drained & chopped
1/4 cup fresh minced parsley
1/4 cup burgendy or dry red wine
1/4 cup tomato paste
2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1 teaspoon dark brown sugar
1/2 teaspoon pepper
1/4 teaspoon salt
6 lasagna noodles, uncooked
5 cup thinly sliced zucchini
1 1/4 cup (5 oz.) shredded
1 part-skim 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 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 2Min.
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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