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Ingredients
- 1 1 oz) package 1 (10 oz) package frozen chopped spinach, thawed
- 1 1 oz) package 1 (10 oz) package frozen chopped spinach, thawed
- 1 1 oz) package 1 (10 oz) package frozen chopped spinach, thawed
- 1 1 1% carton 1 (12 oz) carton 1% low fat cottage cheese
- 1 1 1% carton 1 (12 oz) carton 1% low fat cottage cheese
- 1 1 1% carton 1 (12 oz) carton 1% low fat cottage cheese
- 1/4 1/4 1/4 cup frozen egg substitute, thawed
- 1/4 1/4 1/4 cup frozen egg substitute, thawed
- 1/4 1/4 1/4 cup frozen egg substitute, thawed
- Vegetable cooking spray
- Vegetable cooking spray
- Vegetable cooking spray
- 1 1 1 tsp olive oil
- 1 1 1 tsp olive oil
- 1 1 1 tsp olive oil
- 3/4 3/4 3/4 cup minced onion
- 3/4 3/4 3/4 cup minced onion
- 3/4 3/4 3/4 cup minced onion
- 1 1 1 cup sliced fresh mushrooms
- 1 1 1 cup sliced fresh mushrooms
- 1 1 1 cup sliced fresh mushrooms
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 oz) cans 2 (14.5 oz) cans no-salt whole tomatoes, drained and chopped
- 2 2 oz) cans 2 (14.5 oz) cans no-salt whole tomatoes, drained and chopped
- 2 2 oz) cans 2 (14.5 oz) cans no-salt whole tomatoes, drained and chopped
- 1/4 1/4 1/4 cup minced fresh parsley
- 1/4 1/4 1/4 cup minced fresh parsley
- 1/4 1/4 1/4 cup minced fresh parsley
- 1/4 1/4 1/4 cup no-salt tomato paste
- 1/4 1/4 1/4 cup no-salt tomato paste
- 1/4 1/4 1/4 cup no-salt tomato paste
- 3 3 3 Tbsp burgundy or other dry red wine
- 3 3 3 Tbsp burgundy or other dry red wine
- 3 3 3 Tbsp burgundy or other dry red wine
- 2 2 2 tsp dried whole basil
- 2 2 2 tsp dried whole basil
- 2 2 2 tsp dried whole basil
- 1 1/2 1 1/2 1/2 tsp dried whole oregano
- 1 1/2 1 1/2 1/2 tsp dried whole oregano
- 1 1/2 1 1/2 1/2 tsp dried whole oregano
- 1 1 1 tsp brown sugar
- 1 1 1 tsp brown sugar
- 1 1 1 tsp brown sugar
- 1/2 1/2 1/2 tsp pepper
- 1/2 1/2 1/2 tsp pepper
- 1/2 1/2 1/2 tsp pepper
- 6 6 6 lasagna noodles, uncooked and divided
- 6 6 6 lasagna noodles, uncooked and divided
- 6 6 6 lasagna noodles, uncooked and divided
- 3 3 3 cups shredded zucchini, divided
- 3 3 3 cups shredded zucchini, divided
- 3 3 3 cups shredded zucchini, divided
- 1 1/2 1 1/2 1/2 cup (6 oz) finely shredded part-skim mozzarella cheese, divided
- 1 1/2 1 1/2 1/2 cup (6 oz) finely shredded part-skim mozzarella cheese, divided
- 1 1/2 1 1/2 1/2 cup (6 oz) finely shredded part-skim mozzarella cheese, divided
- 2 2 2 Tbsp grated Parmesan cheese
- 2 2 2 Tbsp grated Parmesan cheese
- 2 2 2 Tbsp grated Parmesan cheese
Details
Servings 6
Preparation
Step 1
Drain spinach; press between paper towels to remove excess moisture. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well and set aside.
Coat a large non aluminum saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute 3 minutes. Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Stir in tomato and next 7 ingredients. Reduce heat and simmer, uncovered, 20 minutes; or until thickened, stirring occasionally.
Spoon one third of tomato mixture into an 11 x 7 x 2 inch baking dish coated with cooking spray. Arrange 3 noodles lengthwise in a single layer over tomato mixture; top with 1 cup spinach mixture. Layer 1 1/2 cups zucchini over spinach mixture and sprinkle 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and refrigerate 8 hours.
Bake covered at 350 for 1 1/2 hours or until thoroughly heated. Sprinkle with remaining 1/4 cup mozzarella cheese and Parmesan cheese. Bake uncovered an additional 5 minutes, or until cheeses melt. Let stand 5 minutes before serving.
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