---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NEW VEGETABLE LASAGNA
  Categories: Italian, Vegetarian, Pasta
       Yield: 6 servings
  
       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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