New Vegetable Lasagna

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

A healthy lasagna.


1 10-oz package frozen chopped spinach; thawed & drained
1 12-oz carton 1% low fat cottage cheese
Vegetable cooking spray
2 Egg Whites; Beaten
2 teaspoons olive oil
3/4 cup Onion; minced
1 cup Mushrooms; sliced
2 cloves Garlic; minced
2 14.5-oz cans Tomatoes; Drained & Chopped
1/4 cup Parsley; Fresh Minced
1/4 cup Burgundy; OR Dry Red Wine
1/4 cup Tomato paste
2 teaspoons Dried basil
1 teaspoon Dark Brown Sugar
1 1/2 teaspoons Dried Oregano
1/2 teaspoon Pepper
1/4 teaspoon Salt
6 Lasagna Noodles, Uncooked
5 cups Zucchini; Thinly Sliced
1 1/4 cups Part-Skim Milk Mozzarella; (5 oz), shredded
2 tablespoons Parmesan; Grated

Original recipe makes 6



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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lparish 7y ago

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