New vegetable lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (10 Oz. ) Pkg. Chopped | |
| Spinach, Thawed & Drained | ||
| 1 | (12 Oz.) Carton Low Fat | |
| Cottage Cheese | ||
| 2 | Egg Whites Beaten | |
| 2 | teaspoons | Olive Oil |
| ¾ | cup | Minced Onion |
| 1 | cup | Sliced Mushrooms |
| 2 | cloves | Garlic Minced |
| 2 | (14 1/2 Oz.) Cans Tomatoes, | |
| Drained & Chopped | ||
| ¼ | cup | Fresh Minced Parsley |
| ¼ | cup | Burgendy OR Dry Red Wine |
| ¼ | cup | Tomato Paste |
| 2 | teaspoons | Dried Basil |
| 1½ | teaspoon | Dried Oregano |
| 1 | teaspoon | Dark Brown Sugar |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 6 | Lasagna Noodles, Uncooked | |
| 5 | cups | Thinly Sliced Zucchini |
| 1¼ | cup | (5 Oz.) Shredded |
| Part-Skim Milk Mozzarella | ||
| 2 | tablespoons | Grated Parmesan |
Directions
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 1¼ C.
Spinach Mixture. Layer 2 ½ C. Zucchini Over Spinach. Sprinkle With ½ 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 ¼ C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9⅗. Chol. 68.)