2 tbsp. Parmesan cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (12 oz.) carton 1 percent low fat cottage cheese
1 egg, beaten
Vegetable cooking spray
2 tsp. olive oil
3/4 c. minced onion
1 c. sliced mushrooms
2 cloves garlic, minced
1 1/4 c. finely shredded part skim Mozzarella cheese
2 (14 1/2 oz.) cans no salt added tomatoes, drained and 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

Press spinach between paper towels. Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside. Coat a large, non aluminum saucepan with cooking spray; add oil, and place over medium high heat until hot. Add onion and saute 3 minutes or until tender. Add mushrooms and garlic, saute 2 minutes more or until mushrooms are tender. Add tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well. Reduce heat and simmer, uncovered, 20 minutes. Remove tomato mixture form heat, set aside.

Coat a 12 x 8 x 2 inch baking dish with cooking spray. Spoon 1/3 of tomato mixture into baking dish. Arrange three noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cup spinach mixture. Layer 2 1/2 cup zucchini over spinach and sprinkle with 1/2 cup Mozzarella cheese. Repeat layer; top with remaining tomato mixture. Cover and refrigerate 8 hours. Bake at 350 degrees for 1 hour and 30 minutes. Uncover and sprinkle with remaining 1/4 cup Mozzarella cheese and Parmesan cheeses. Let stand 5 minutes before serving. Makes 6 servings.