Free Recipe New Vegetable Lasagna
Recipe Type: Free Italian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for New Vegetable Lasagna Recipe
1 (10 Oz. ) Pkg. Chopped
1/4 c Burgendy OR Dry Red Wine
Spinach, Thawed & Drained 1/4
c Tomato Paste
1 (12 Oz.) Carton Low Fat
2 ts Dried Basil
Cottage Cheese 1 1/2
ts Dried Oregano
2 Egg Whites Beaten
1 ts Dark Brown Sugar
2 ts Olive Oil
1/2 ts Pepper
3/4 c Minced Onion
1/4 ts Salt
1 c Sliced Mushrooms
6 Lasagna Noodles, Uncooked
2 cl Garlic Minced
5 c Thinly Sliced Zucchini
2 (14 1/2 Oz.) Cans Tomatoes, 1
1/4 c (5 Oz.) Shredded
Drained & Chopped
Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley
2 tb Grated Parmesan
New Vegetable Lasagna Preparation
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.)
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