Recipe: Tasty Vegetable Lasagna [edit]

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[edit] Ingredients

1	(10 oz.) pkg. frozen chopped spinach, thawed and drained
1	(12 oz.) carton 1% low-fat cottage cheese
1	egg, beaten
	Vegetable cooking spray
2	tsp. olive oil
¾	c. minced onion
1	c. sliced mushrooms
2	(14 ½ oz.) cans no salt added tomatoes, drained and chopped
¼	c. Burgundy or other dry red wine
5	c. thinly sliced zucchini, divided (about 1 ¼ lbs.)
1 ¼	c. (5 oz.) finely shredded part-skim Mozzarella cheese, divided
2	tbsp. grated Parmesan cheese

[edit] Preparation

Step 1

Press spinach between heavy-duty paper towels. Combine spinach, cottage cheese, and egg in a medium bowl. Stir well and set aside. Coat a large, non-aluminum saucepan with cooking spray. Add oil and place over medium heat until hot. Add onion to mixture from heat; set aside. Coat a 12 x 8 x 2 inch baking dish with cooking spray. Spoon 1/3 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.

Step 2

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 refrigerate 8 hours. Bake, covered, at 350 degrees for 1 hour 30 minutes. Uncover and sprinkle with remaining 1/4 cup Mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving.