Layered Vegetable Lasagna
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|1% low fat cottage cheese||12 Ounce (1 Carton)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Minced onion||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added tomatoes||29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|No salt added tomato paste||1⁄4 Cup (4 tbs)|
|Dried basil||2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Lasagna noodles||6 , uncooked|
|Thinly sliced zucchini||5 Cup (80 tbs)|
|Part skim mozzarella cheese||6 Ounce, finely shredded to make 1 1/2 cups|
|Freshly grated parmesan cheese||2 Tablespoon|
Press spinach between paper towels until barely moist.
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot.
Add onion, and saute 3 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Add tomatoes and next 8 ingredients; stir well.
Reduce heat, and simmer, uncovered, 20 minutes.
Remove tomato mixture from heat; set aside.
Coat a 13- x 9- x 2-inch baking dish with cooking spray.
Spoon one-third of tomato mixture into baking dish.
Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers; top with remaining tomato mixture.
Cover and chill 8 hours.
Cover baking dish, and bake at 350° for 1 hour 30 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Cover and let stand 5 minutes before serving.