New vegetable lasagna

Yield: 6 servings

Ingredients:

1 (10 Oz. ) Pkg. Chopped 1/4 c Burgendy OR Dry Red Wine Spinach Thawed & Drained 1/4 c Tomato Paste
1 (12 Oz.) Carton Low Fat 2 ts Dried Basil Cottage Cheese 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 Minced Onion 1/4 ts Salt
1 c Sliced Mushrooms 6 Lasagna Noodles Uncooked
2 cl Garlic Minced 5 c Thinly Sliced Zucchini
2 (14 1/2 Oz.) Cans Tomatoes
1 1/4 c (5 Oz.) Shredded Drained & Chopped Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley 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.)