Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Zucchini; cubed |
| 1 cup | Cubed bell peppers |
| 1 cup | Chopped tomatoes |
| 4 cups | Sliced mushrooms; (about 12 ounces) |
| ¼ teaspoon | Salt |
| ⅓ cup | Dry red wine |
| 3 tablespoons | Chopped fresh basil |
| 10 ounces | Fresh spinach; rinsed |
| 2 cups | Cottage cheese; lowfat |
| 1 cup | Mozzarella cheese; part skim milk, |
| ; grated | |
| ¼ cup | Grated parmesan cheese |
| 1 | Recipe tomato wine sauce; (page 350) or |
| 3½ cup | Tomato sauce; prepared |
| 1 pounds | Uncooked lasagne noodles |
Preheat the oven to 350F. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until vegetables are tender and juicy. Stir in the basil and set aside. Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside. Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8>< 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture. Cover with a second layer of noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles. Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce. Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
PER 12-OZ SERVIN6: 218 CALORIES, 17.7G PROTEIN, 5.8G FAT, 22.9G CARBOHYDRATES, 3⅕ G Saturated Fatty Acids, .5G POLYUNSATURATED FATTY ACIDS, 1.6G MONOUNSATURATED FATTY ACIDS, 35 MG Cholesterol 2.9 G TOTAL DIETARY FIBER
WW: 4 pts. per serving
Recipe by: Moosewood Restaurant Low-Fat Favorites Converted by MM_Buster v2.0l.