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New Vegetable Lasagna

Recipe

Title:

New Vegetable Lasagna

Categories:

Italian, Vegetarian, Pasta

Yield:

6 servings

Ingredients

• 1
• (10 Oz. ) Pkg. Chopped
• 1/4 c Burgendy OR Dry Red Wine
• Spinach, Thawed & Drained
• 1/4 c Tomato Paste
• 1
• (12 Oz.) Carton Low Fat
• 2 ts Dried Basil
• Cottage Cheese
• 1 1/2 ts Dried Oregano
• 2
• Egg Whites Beaten
• 1 ts Dark Brown Sugar
• 2 ts Olive Oil
• 1/2 ts Pepper
• 3/4 c Minced Onion
• 1/4 ts Salt
• 1 c Sliced Mushrooms
• 6
• Lasagna Noodles, Uncooked
• 2 cl Garlic Minced
• 5 c Thinly Sliced Zucchini
• 2
• (14 1/2 Oz.) Cans Tomatoes,
• 1 1/4 c (5 Oz.) Shredded
• Drained & Chopped
• Part-Skim Milk Mozzarella
• 1/4 c Fresh Minced Parsley
• 2 tb Grated Parmesan

Directions

1. Press Spinach Between Paper Towels.
2. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl.
3. Stir Well.
4. Set Aside.
5. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot.
6. Add Onion & Saute 3 Min.
7. OR Until Tender.
8. Add Mushrooms & Garlic; Saute 2 Min.
9. OR Until Mushrooms Are Tender.
10. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt.
11. Stir Well.
12. Reduce Heat & Simmer Uncovered 20 Min.
13. Remove Tomato Mixture From Heat.
14. Set Aside.
15. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray.
16. Spoon One- Third Of Tomato Mixture Into Baking Dish.
17. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture.
18. Top With 1 1/4 C.
19. Spinach Mixture.
20. Layer 2 1/2 C.
21. Zucchini Over Spinach.
22. Sprinkle With 1/2 C.
23. Mozzarella.
24. Repeat Layers; Top With Remaining Tomato Mixture.
25. Cover & Refrigerate 9 Hours.
26. Bake Uncovered At 350 Degrees For 1 Hour 30 Min.
27. Uncover & Sprinkle With Remaining 1/4 C.
28. Mozzarella Cheese & Parmesan.
29. Let Stand 5 Min.
30. Before Serving.
31. (Fat 9.6.
32. Chol.
33. 68.)

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