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 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 Chopped Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley 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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