---------- Recipe via Meal-Master (tm) v8.02
 
      Title: New Vegetable Lasagna
 Categories: Italian, Vegetarian, Pasta
      Yield: 6 Servings
 
     10 oz Frozen chopped spinach;
           - thawed & drained
     12 oz Low fat cottage cheese
      2    Egg whites; beaten
      2 ts Olive oil
    3/4 c  Onion; minced
      1 c  Mushrooms; sliced
      2 cl Garlic; minced
     29 oz Tomatoes (2 cans);
           - drained & chopped
    1/4 c  Fresh parsley; minced
    1/4 c  Burgundy 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  Zucchini; thinly sliced
  1 1/4 c  Part-skim milk mozzarella
           - (5 oz); shredded
      2 tb Parmesan; grated
 
  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 minutes or
  until tender. Add mushrooms & garlic; saute 2 minutes 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 minutes. Remove tomato mixture
  from heat. Set aside.

  Coat a 12x8x2" baking dish with cooking spray. Spoon 1/3rd of
  tomato mixture into baking dish. Arrange 3 noodles lengthwise in a
  single layer over tomato mixture. Top with 1-1/4 cup spinach
  mixture. Layer 2-1/2 cups zucchini over spinach. Sprinkle with
  1/2 cup mozzarella. Repeat layers; top with remaining tomato
  mixture. Cover & refrigerate 9 hours. Bake uncovered at 350°F for
  1-1/2 hour. Uncover & sprinkle with remaining 1/4 cup mozzarella
  cheese & parmesan. Let stand 5 minutes before serving.

  Per serving: 9.6 g Fat, 68 mg Chol
 
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