* Exported from MasterCook * New Vegetable Lasagna Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz Pkg chopped spinach -- thawed & - drained 1/4 c Burgundy or dry red wine 1/4 c Tomato paste 12 oz Low fat cottage cheese 2 ts Dried basil 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 Onion -- minced 1/4 ts Salt 1 c Mushrooms -- sliced 6 Lasagna noodles -- uncooked 20 ml Garlic -- minced 5 c Zucchini -- thinly sliced 14 1/2 oz Can tomatoes 1 1/4 c Part-skim milk mozzarella - (5 oz) -- shredded, - drained & chopped 1/4 c Fresh parsley -- minced 2 tb Parmesan -- grated 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 minutes or until tender. Add mushrooms & garlic; saute 2 minutes 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 minutes. Remove tomato mixture from heat. Set aside. Coat a 12x8x2" baking dish with cooking spray. Spoon 1/3rd 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 F for 1 hour 30 minutes. Uncover & sprinkle with remaining 1/4 c mozzarella cheese & parmesan. Let stand 5 minutes before serving. (Fat 9.6, Chol. 68) - - - - - - - - - - - - - - - - - -