• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

New Vegetable Lasagna

  • Recipe Submitted by on

Category: Vegetarian, Pasta, Italian

 Ingredients List

  • 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

 Directions

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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