Vegetable Lasagna

• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (12 oz.) carton 1% low-fat cottage cheese
• 1/4 c. frozen egg substitute, thawed
• 1 tsp. olive oil
• 3/4 c. minced onion
• 1 c. sliced fresh mushrooms
• 2 cloves garlic, minced
• 2 (14 1/2 oz.) cans no salt added whole tomatoes, drained and chopped
• 1/4 c. minced fresh parsley
• 1/4 c. no salt added tomato paste
• 3 Tbsp. Burgundy or other dry red wine
• 2 tsp. dried whole basil
• 1 1/2 tsp. dried whole oregano
• 1 tsp. brown sugar
• 1/2 tsp. pepper
• 6 lasagna noodles, divided (uncooked)
• 3 c. shredded zucchini, divided
• 1 1/4 c. finely shredded part-skim Mozzarella cheese, divided (5 oz.)
• 2 Tbsp. grated Parmesan cheese

1. Drain spinach; press between paper towels to remove excess moisture.
2. Combine spinach, cottage cheese and egg substitute in a medium bowl; stir well and set aside.

cottage cheese, frozen egg substitute, olive oil, onion, mushrooms, garlic, salt, fresh parsley, salt, red wine, basil, oregano, brown sugar, pepper, lasagna noodles, zucchini, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773750 (may not work)