* Exported from BigOven *

New Vegetable Lasagna

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 10 oz. pkg. chopped
spinach --thawed and drained
1 12 oz. carton low fat
cottage cheese
2 egg whites beaten
2 tsp olive oil
3/4 cup minced onion
1 cup sliced mushrooms
2 clove garlic minced
2 14 1/2 oz. cans tomatoes
drained and chopped
1/4 cup fresh minced parsley
1/4 cup burgundy or dry red wine
1/4 cup tomato paste
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp dark brown sugar
1/2 tsp pepper
1/4 tsp salt
6 lasagna noodles --uncooked
5 cup thinly sliced zucchini
1 1/4 cup 5 oz. shredded
part-skim milk mozzarella
2 Tbsp 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 cup spinach mixture. Layer 2 1/2 cup zucchini
over spinach. Sprinkle with 1/2 cup 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 cup mozzarella cheese and parmesan. Let stand 5 min. before
serving. (fat 9.6. chol. 68.)

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