New Vegetable Lasagna
Delicious and cheesy vegetable lasagna!
Yield
12 servingsPrep
10 hrsCook
90 minReady
11Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
thawed & drained, chopped |
|
| 12 | ounces |
cottage cheese (low-fat 1%)
|
|
| 2 | each |
egg whites
beaten |
*
|
| 2 | teaspoons |
olive oil
|
|
| ¾ | cup |
onions
minced |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 29 | ounces |
tomatoes
drained & chopped, canned |
|
| ¼ | cup |
parsley leaves
fresh, mined |
|
| ¼ | cup |
red wine
or burgendy, dry |
*
|
| ¼ | cup |
tomato paste
|
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 ½ | teaspoons |
oregano
dried |
|
| 1 | teaspoon |
brown sugar, dark
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | each |
lasagna noodles
uncooked |
*
|
| 5 | cups |
zucchini
thinly sliced |
|
| 1 ¼ | cups |
mozzarella cheese
part-milk, skim |
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
thawed & drained, chopped |
|
| 346.8 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 2 | each |
egg whites
beaten |
*
|
| 1E+1 | ml |
olive oil
|
|
| 177 | ml |
onions
minced |
|
| 237 | ml |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 838.1 | ml/g |
tomatoes
drained & chopped, canned |
|
| 59 | ml |
parsley leaves
fresh, mined |
|
| 59 | ml |
red wine
or burgendy, dry |
*
|
| 59 | ml |
tomato paste
|
|
| 1E+1 | ml |
basil
dried |
*
|
| 7.5 | ml |
oregano
dried |
|
| 5 | ml |
brown sugar, dark
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 6 | each |
lasagna noodles
uncooked |
*
|
| 1.2 | l |
zucchini
thinly sliced |
|
| 296 | ml |
mozzarella cheese
part-milk, skim |
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Press Spinach Between Paper Towels.
Combine Spinach, Cottage Cheese, and Egg Whites in A Medium Bowl.
Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray. Add Oil and Place Over Medium-High Heat Until Hot. Add Onion and Sauté 3 Min. OR Until Tender. Add Mushrooms and Garlic. Sauté 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper and Salt. Stir Well. Reduce Heat and 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 1¼ cup Spinach Mixture. Layer 2½ cup Zucchini Over Spinach. Sprinkle With ½ cup Mozzarella. Repeat Layers. Top With Remaining Tomato Mixture. Cover and Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover and Sprinkle With Remaining ¼ cup Mozzarella Cheese and Parmesan. Let Stand 5 Min. Before Serving.
