10 oz. pkg. frozen chopped spinach
12 oz. 1% low fat cottage cheese
2 eggs or equivalent egg beaters
Vegetable cooking spray
5 c. zucchini, thinly sliced
1 1/4 c. onion, chopped
1 1/2 c. mushrooms, sliced
42 oz. no salt tomatoes, drain & chop
1 1/4 c. part skim mozzarella cheese, finely shredded
1 sm. can tomato paste
2 1/2 tsp. dried basil
2 1/2 tsp. dried oregano
1 1/2 tsp. dark brown sugar
1/2 tsp. fresh pepper
6 lasagna noodles, uncooked
2 garlic cloves, minced
2 tsp. olive oil
2 tbsp. Parmesan cheese
3/8 c. burgundy

Thaw and drain spinach and press between paper towels. Combine spinach, cottage cheese and egg. Stir well; set aside. Coat large non-aluminum saucepan with cooking spray. Add olive oil. Place over medium high heat until hot. Add onion and saute 3 minutes until tender. Add tomatoes, wine, tomato paste, basil, oregano, brown sugar and pepper. Stir and set aside.

Coat a 12 x 8 x 2 inch baking dish with cooking spray. Spoon 1/3 of tomato mixture in dish to cover bottom of baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over the tomato mixture. Top with 1/2 spinach mixture. Layer 2 1/2 cups zucchini over spinach. Sprinkle with 1/2 cup mozzarella cheese. Repeat layers, ending on top with last 1/3 tomato mixture.

Cover and refrigerate at least 8 hours. Bake, covered at 350 degrees for 1 hour and 30 minutes. Uncover and sprinkle remaining 1/4 cup mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving. Makes 6 servings.