Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (10 Oz. ) Pkg. Chopped 1/4 c Burgendy OR Dry Red Wine
Spinach, Thawed and 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 and Chopped Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley 2 tb Grated Parmesan

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese,
and Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large,
Nonaluminim Saucepan With Cooking Spray; Add Oil and Place Over
Medium-High Heat Until Hot. Add Onion and Saute 3 Min. OR Until Tender.
Add Mushrooms and Garlic; Saute 2 Min. OR Until Mushrooms Are Tender.
Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown
Sugar, Pepper and Salt. Stir Well. Reduce Heat and 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 and Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour
30 Min. Uncover and Sprinkle With Remaining 1/4 C. Mozzarella Cheese and
Parmesan. Let Stand 5 Min. Before Serving.
(Fat 9.6. Chol. 68.)

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