Zucchini Mushroom Vegetarian Lasagna

• 4 Tbsp Olive Oil
• 1 White Onion, diced
• 4 Cloves Garlic, minced
• 3 Zucchini (or other squash), grated with moisture pressed out
• 8 oz Mushrooms, sliced
• 1 Tbsp tomato paste
• 1/4 cup Red Wine
• 2 Tbsp Balsamic Vinegar
• 3 cups Fresh Spinach (or 2 cups frozen)
• 1 Tbsp Basil (fresh or dried)
• 1 Tsp Thyme
• 1 Tbsp Oregano
• 1/2 Tsp Dill
• 10 Lasagna Noodles (boiled until al dente)
• 45 oz Spaghetti Sauce
• 24 oz Low Fat Cottage Cheese
• 2 cups Mozzarella Cheese, shredded
• 2-3 medium Tomatoes, sliced
• 3/4 cup Parmesan Cheese, grated

1. Preheat oven to 375 degrees. Saute Onion and Garlic until clear, then add Zucchini and 1/3 of the Mushrooms until tender.
2. Add Tomato Paste, Red Wine, Balsamic Vinegar, Spinach and Spices and saute until liquid is reduced significantly (the more reduced, the less watery the lasagna will be).
3. Mix in 1/2 of the spaghetti sauce and all of the cottage cheese.
4. Line the bottom of a 9x13 inch dish and an 8x8 inch dish with 1/2 of the lasagna noodles.
5. Pour the vegetable mixture into the dishes, and lay the remaining lasagna noodles on top.
6. Next, pour the remaining Spaghetti Sauce on top and cover with Mozzarella Cheese.
7. Place the Tomato Slices and remaining Mushrooms on top of the mozzarella and sprinkle the Parmesan Cheese on top.
8. Finally, put in the oven at 375 degrees for 30 minutes.
9. Let cool for 15 minutes and enjoy!

olive oil, white onion, garlic, zucchini, mushrooms, tomato, red wine, vinegar, fresh spinach, basil, thyme, oregano, dill, lasagna noodles, cheese, mozzarella cheese, tomatoes, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/zucchini-mushroom-vegetarian-lasagna-58384346 (may not work)