10 oz. pkg. frozen chopped spinach, thawed, drained
12 oz. carton 1% lowfat cottage cheese
1 egg, beaten
Vegetable cooking spray
2 tsp. olive oil
3/4 c. minced onion
1 c. sliced fresh mushrooms
2 cloves garlic, minced
2 (14 1/2 oz.) cans no-salt-added tomatoes, drained, chopped
1/4 c. minced fresh parsley
1/4 c. burgundy or other dry red wine
1/4 c. tomato paste
2 tsp. dried whole basil
1 1/2 tsp. dried whole oregano
1 tsp. dark brown sugar
1/2 tsp. pepper
1/4 tsp. salt
6 lasagna noodles, uncooked
5 c. thinly sliced zucchini
1 1/4 (about 5 oz.) finely shredded part-skim Mozzarella cheese
2 tbsp. grated Parmesan cheese

Press spinach between paper towels. Combine spinach, cottage cheese, and egg in a bowl; stir well and set aside. Coat large saucepan with cooking spray; add oil, and place over medium high heat until hot. Add onion; saute 3 minutes or until tender. Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender. Add tomatoes and next 8 ingredients; stir well. Reduce heat; simmer uncovered, 20 minutes. Remove from heat; set aside. Coat 13 x 9 inch baking dish with cooking spray. Spoon 1/3 tomato mixture into baking dish. Arrange 3 noodles lengthwise in single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach, and top with 1/2 cup Mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and refrigerate 8 hours or overnight. Bake, covered, at 350 degrees for 1 hour 30 minutes. Uncover and top with remaining 1/4 cup Mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving. Yield: 6-8 servings.