| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Italian, Vegetarian, Pasta | 6 | Servings |
INGREDIENTS
| 1 | (10 Oz. ) Pkg. Chopped | |
| Spinach, Thawed & Drained | ||
| 1 | (12 Oz.) Carton Low Fat | |
| Cottage Cheese | ||
| 2 | Egg Whites Beaten | |
| 2 | ts | Olive Oil |
| 3/4 | c | Minced Onion |
| 1 | c | Sliced Mushrooms |
| 2 | cl | Garlic Minced |
| 2 | (14 1/2 Oz.) Cans Tomatoes, | |
| Drained & Chopped | ||
| 1/4 | c | Fresh Minced Parsley |
| 1/4 | c | Burgendy OR Dry Red Wine |
| 1/4 | c | Tomato Paste |
| 2 | ts | Dried Basil |
| 1 1/2 | ts | Dried Oregano |
| 1 | ts | Dark Brown Sugar |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 6 | Lasagna Noodles, Uncooked | |
| 5 | c | Thinly Sliced Zucchini |
| 1 1/4 | c | (5 Oz.) Shredded |
| Part-Skim Milk Mozzarella | ||
| 2 | tb | Grated Parmesan |
INSTRUCTIONS
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 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 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)
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