Title: New Vegetable Lasagna
Categories: Italian, Vegetarian, Pasta
Yield: 6 Servings
10 oz Frozen chopped spinach;
- thawed & drained
12 oz Low fat cottage cheese
2 Egg whites; beaten
2 ts Olive oil
3/4 c Onion; minced
1 c Mushrooms; sliced
2 cl Garlic; minced
29 oz Tomatoes (2 cans);
- drained & chopped
1/4 c Fresh parsley; minced
1/4 c Burgundy 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 noodlesl uncooked
5 c Zucchini; thinly sliced
1 1/4 c Part-skim milk mozzarella
- (5 oz); shredded
2 tb Parmesan; grated
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 minutes or
until tender. Add mushrooms & garlic; saute 2 minutes 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 minutes. Remove tomato mixture
from heat. Set aside.
Coat a 12x8x2" baking dish with cooking spray. Spoon 1/3rd 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 F for 1 hour
30 minutes. Uncover & sprinkle with remaining 1/4 c mozzarella
cheese & parmesan. Let stand 5 minutes before serving.
