New Vegetable Lasagna

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.)