| 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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