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.)