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New Vegetable Lasagna

Recipe name:
New Vegetable Lasagna

Recipe category:
Pasta

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Recipe details:

1 (10 Oz. ) Pkg. Chopped Spinach, Thawed & Drained 1 (12 Oz.) Carton Low Fat Cottage Cheese 2 Egg Whites Beaten 2 ts Olive Oil 3/4 c Minced Onion 1 c Sliced Mushrooms 2 cl Garlic Minced 2 (14 1/2 Oz.) Cans Tomatoes, Drained & Chopped 1/4 c Fresh Minced Parsley 1/4 c Burgendy 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 Thinly Sliced Zucchini 1 1/4 c (5 Oz.) Shredded Part-Skim Milk Mozzarella 2 tb Grated Parmesan 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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New Vegetable Lasagna

I fully believe new vegetable lasagna this needs looking into without delay so like we can what so I can decide for myself.