*  Exported from  MasterCook  *
 
                           New Vegetable Lasagna
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      (10 Oz. ) Pk  Chopped
      1/4  cup           Burgendy OR Dry Red Wine
                         Spinach -- Thawed & Drained
      1/4  cup           Tomato Paste
    1      (12 Oz.) Car  Low Fat
    2      teaspoon      Dried Basil
                         Cottage Cheese
    1 1/2  teaspoon      Dried Oregano
    2                    Egg Whites Beaten
    1      teaspoon      Dark Brown Sugar
    2      teaspoon      Olive Oil
      1/2  teaspoon      Pepper
      3/4  cup           Minced Onion
      1/4  teaspoon      Salt
    1      cup           Sliced Mushrooms
    6                    Lasagna Noodles -- Uncooked
   20      milliliter    Garlic Minced
    5      cup           Thinly Sliced Zucchini
    2      (14 1/2 Oz.)  Tomatoes
    1 1/4  cup           (5 Oz.) Shredded
                         Drained & Chopped
                         Part-Skim Milk Mozzarella
      1/4  cup           Fresh Minced Parsley
    2      tablespoon    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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