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NEW VEGETABLE LASAGNA

Category:    Italian, Vegetarian
Yield:6 servings
 
      1    (10 Oz. ) Pkg. Chopped            1/4 c  Burgendy OR Dry Red Wine
           Spinach, Thawed & Drained         1/4 c  Tomato Paste
      1    (12 Oz.) Carton Low Fat             2 ts Dried Basil
           Cottage Cheese                  1 1/2 ts Dried Oregano
      2    Egg Whites Beaten                   1 ts Dark Brown Sugar
      2 ts Olive Oil                         1/2 ts Pepper
    3/4 c  Minced Onion                      1/4 ts Salt
      1 c  Sliced Mushrooms                    6    Lasagna Noodles, Uncooked
      2 cl Garlic Minced                       5 c  Thinly Sliced Zucchini
      2    (14 1/2 Oz.) Cans Tomatoes,     1 1/4 c  (5 Oz.) Shredded
           Drained & Chopped                        Part-Skim Milk Mozzarella
    1/4 c  Fresh Minced Parsley                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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