Vegetable Lasagne Recipe
Ingredients:
10 oz. pkg. chopped spinach, thawed12 oz. low-fat cottage cheese
1 egg
2 tsp. olive oil
1 c. sliced mushrooms
2 cloves garlic, minced
2 (14 oz.) cans tomatoes
3/4 c. chopped onion
1/4 c. parsley
1/4 c. Burgundy wine
1/4 c. tomato paste
2 tsp. basil
1 1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. salt
6 lasagne noodles
5 c. sliced zucchini
1 1/4 c. grated Mozzarella
2 tbsp. Parmesan
Cooking Directions:
Combine spinach, cottage cheese and egg. Set aside.Saute onion in oil 3 minutes. Add garlic and mushrooms. Cook 2 minutes. Add tomatoes, paste, wine and spices. Simmer uncovered 20 minutes.
Grease a 12x8 inch pan. Put 1/3 sauce, 3 noodles, 1/2 spinach mixture, 1/2 zucchini, 1/2 Mozzarella. Repeat layers. Pour remaining sauce on top. Sprinkle with Parmesan. Cover with foil and refrigerate at least 8 hours or overnight. Bake at 350 degrees for 1 1/2 hours. Let stand 5 minutes before serving.
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