Title: New Vegetable Lasagna
Categories: Italian Vegetarian
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.)