New Vegetable Lasagna
vegetarian
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, & EggWhites 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 2Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, TomatoPaste, 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 At350 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.)
Yield: 6 servings
Preparation Time: 0:0
