New vegetable lasagna
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New vegetable lasagna
  Lasagna    Italian    Vegetarian    Pasta    Vegetables  
Last updated 6/12/2012 1:00:25 AM. Recipe ID 23561. Report a problem with this recipe.
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      Title: New vegetable lasagna
 Categories: Italian, Vegetarian, Pasta
      Yield: 6 Servings
 
      1    (10 Oz. ) Pkg. Chopped
           Spinach, Thawed & Drained
      1    (12 Oz.) Carton Low Fat
           Cottage Cheese
      2    Egg Whites Beaten
      2 ts Olive Oil
    3/4 c  Minced Onion
      1 c  Sliced Mushrooms
      2 cl Garlic Minced
      2    (14 1/2 Oz.) Cans Tomatoes,
           Drained & Chopped
    1/4 c  Fresh Minced Parsley
    1/4 c  Burgendy OR Dry Red Wine
    1/4 c  Tomato Paste
      2 ts Dried Basil
  1 1/2 ts Dried Oregano
      1 ts Dark Brown Sugar
    1/2 ts Pepper
    1/4 ts Salt
      6    Lasagna Noodles, Uncooked
      5 c  Thinly Sliced Zucchini
  1 1/4 c  (5 Oz.) Shredded
           Part-Skim Milk Mozzarella
      2 tb Grated Parmesan
 
  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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Recipe ID 23561 (Apr 03, 2005)

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