Layered Vegetable Lasagna

Ingredients

• 12 ounce carton cottage cheese 1% low-fat
• 2 teaspoons basil dried
• 0.3 cup cooking wine dry red
• 0.3 cup egg substitute 
• 0.3 cup parsley fresh minced
• 2  garlic cloves minced
• 1 cup mushrooms sliced
• 29 ounce no-salt-added tomatoes whole drained chopped canned
• 2 teaspoons olive oil 
• 0.8 cup onion minced
• 1.5 teaspoons oregano dried
• 1 ounce parmesan cheese fresh grated
• 6 ounces part-skim mozzarella cheese shredded finely
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 0.3 cup no-salt-added tomato paste 
• 6  lasagna noodles whole wheat uncooked
• 5 cups zucchini thinly sliced

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion; saut 3 minutes or until tender.
4. Add mushrooms and garlic; saut 2 minutes or until mushrooms are tender.
5. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes.
6. Remove tomato mixture from heat; set aside.
7. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
8. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
9. Preheat oven to 35
10. Remove lasagna from refrigerator; bake, covered, at 350 for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.
11. carbo rating: 25