Vegetable Lasagna

• 2 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
• 1 (12 oz.) carton 1% low-fat cottage cheese or Ricotta cheese (15 oz.)
• 1 egg, beaten
• 2 tsp. olive oil
• 3/4 c. minced onion
• 1 c. plus sliced mushrooms
• 2 garlic cloves, minced
• 2 (14 1/2 oz.) cans tomatoes, chopped and drained
• 1/4 c. minced fresh parsley
• 1/4 c. dry red cooking wine
• 1/4 c. (or more) tomato paste
• 2 tsp. dried whole basil
• 1 1/2 tsp. dried whole oregano
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1 tsp. brown sugar
• lasagna noodles*
• zucchini, thinly sliced
• Mozzarella cheese
• Parmesan cheese
• carrots (optional)

1. * If making ahead ahead, use raw noodles and refrigerate for 8 hours.
2. If not, use partially cooked noodles.

frozen, cottage cheese, egg, olive oil, onion, mushrooms, garlic, tomatoes, fresh parsley, dry red cooking wine, tomato paste, basil, oregano, pepper, salt, brown sugar, lasagna noodles, zucchini, mozzarella cheese, parmesan cheese, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362675 (may not work)