Vegetable Lasagna Recipe

• 2 tbsp. Parmesan cheese
• 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
• 1 (12 ounce.) carton 1 percent low fat cottage cheese
• 1 egg, beaten
• Vegetable cooking spray
• 2 teaspoon extra virgin olive oil
• 3/4 c. chopped onion
• 1 c. sliced mushrooms
• 2 cloves garlic, chopped
• 1 1/4 c. finely shredded part skim Mozzarella cheese
• 2 (14 1/2 ounce.) cans no salt added tomatoes, liquid removed and minced
• 1/4 c. chopped fresh parsley
• 1/4 c. burgundy or possibly other dry red wine
• 1/4 c. tomato paste
• 2 teaspoon dry whole basil
• 1 1/2 teaspoon dry whole oregano
• 1 teaspoon dark brown sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 lasagna noodles, uncooked
• 5 c. thinly sliced zucchini

1. Press spinach between paper towels.
2. Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside.
3. Coat a large, non aluminum saucepan with cooking spray; add in oil, and place over medium high heat till warm.
4. Add in onion and saute/fry 3 min or possibly till tender.
5. Add in mushrooms and garlic, saute/fry 2 min more or possibly till mushrooms are tender.
6. Add in tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well.
7. Reduce heat and simmer, uncovered, 20 min.
8. Remove tomato mix form heat, set aside.
9. Coat a 12 x 8 x 2 inch baking dish with cooking spray.
10. Spoon 1/3 of tomato mix into baking dish.
11. Arrange three noodles lengthwise in a single layer over tomato mix; top with 1 1/4 c. spinach mix.
12. Layer 2 1/2 c. zucchini over spinach and sprinkle with 1/2 c. Mozzarella cheese.
13. Repeat layer; top with remaining tomato mix.
14. Cover and chill 8 hrs.
15. Bake at 350 degrees for 1 hour and 30 min.
16. Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and Parmesan cheeses.
17. Let stand 5 min before serving.
18. Makes 6 servings.

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Taken from cookeatshare.com/recipes/vegetable-lasagna-30694 (may not work)