New Vegetable Lasagna

Main Ingredient: Lasagna Noodles and Pastas Cheese Spinach Tomatoes
Cuisine: Italian
Dietary: Various vegetarian
Yield:

New Vegetable Lasagna ingredients

1 (10 Oz. ) Pkg. Chopped Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat Cottage cheese
2 Egg white, beaten
2 t olive oil
3⁄4 c Minced Onion
1 c Sliced Mushrooms
2 clv 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 t Dried basil
1 1⁄2 t Dried oregano
1 t Dark brown sugar
1⁄2 t Pepper
1⁄4 t Salt
6 lasagna Noodles, Uncooked
5 c Thinly sliced Zucchini
1 1⁄4 c (5 Oz.) Shredded Part-Skim Milk Mozzarella
2 T Grated Parmesan

Cooking New Vegetable Lasagna

1. Press Spinachi Between Paper Towels.
2. Combine Spinach, Cottage Cheesei, & Eggi Whites in A Medium Bowl.
3. Stiri Well.
4. Set Aside.
5. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onioni & Sautei 3 Min. OR Until Tender.
6. Add Mushrooms & garlic; Saute 2 Min. OR Until Mushrooms Are Tender.
7. Add Tomatoes, parsley, Red Winei, Tomato Pastei, basil, Oreganoi, Browni Sugar, Pepper & Salti.
8. Stir Well.
9. Reducei Heat & Simmeri Uncovered 20 Min. Remove Tomato Mixture From Heat.
10. Set Aside.
11. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray.
12. Spoon One- Third Of Tomato Mixture Into Baking Dish.
13. Arrange 3 Noodlesi Lengthwise in A Single Layer Over Tomato Mixture.
14. Top With 1 1/4 C. Spinach Mixture.
15. Layer 2 1/2 C. Zucchinii Over Spinach.
16. Sprinkle With 1/2 C. Mozzarellai.
17. Repeat Layers; Top With Remaining Tomato Mixture.
18. Cover & Refrigerate 9 Hours.
19. Bakei Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesani.
20. Let Stand 5 Min. Before Serving.
21. (Fat 9. 6. Chol. 68.