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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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6|
|Calories from Fat: 96 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 51mg||16 %|
|Sodium 976mg||34 %|
|Potassium 1390mg||37 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 30.2g|
|Protein 35.1g||50 %|
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Calories per serving: 374
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