New Vegetable Lasagna
Ingredients
1 (10 ounces. ) pack chopped
1/4 C. burgundy or dry red wine
spinach thawed and drained
1/4 C. tomato paste
1 (12 ounces. ) car low fat
2 tsp. dried basil
cottage cheese
1 1/2 tsp. dried oregano
2 egg whites beaten
1 tsp. dark brown sugar
2 tsp. olive oil
1/2 tsp. pepper
3/4 C. minced onion
1/4 tsp. salt
1 C. sliced mushrooms
6 lasagna noodles uncooked
20 milliliter garlic minced
5 C. thinly sliced zucchini
2 (14 1/2 ounces. ) tomatoes
1 1/4 C. (5 ounces. ) shredded drained and chopped part skim milk mozzarella
1/4 C. fresh minced parsley
2 Tbsp. grated parmesan
Cooking Instructions
Press spinach between paper towels. Combine spinach, cottage cheese, and egg whites in a medium bowl. Stir well. Set aside. Coat a large, non-aluminum saucepan with cooking spray; add oil and place over medium high heat until hot. Add onion and sauté 3 minutes. Or until tender. Add mushrooms and garlic; sauté 2 minutes. 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 minutes. 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 and refrigerate 9 hrs. Bake uncovered at 350 degrees for 1 hr 30 minutes. Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and parmesan. Let stand 5 minutes. Before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)