Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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