1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (12 oz.) carton 1% low-fat cottage cheese
1 egg, beaten
Vegetable cooking spray
2 tsp. olive oil
3/4 c. minced onion
1 c. sliced mushrooms
2 (14 1/2 oz.) cans no salt added tomatoes, drained and chopped
1/4 c. Burgundy or other dry red wine
5 c. thinly sliced zucchini, divided (about 1 1/4 lbs.)
1 1/4 c. (5 oz.) finely shredded part-skim Mozzarella cheese, divided
2 tbsp. grated Parmesan cheese

Press spinach between heavy-duty paper towels. Combine spinach, cottage cheese, and egg in a medium bowl. Stir well and set aside. Coat a large, non-aluminum saucepan with cooking spray. Add oil and place over medium heat until hot. Add onion to mixture from 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 3 noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cup spinach mixture.

Layer 2 1/2 cups zucchini over spinach and sprinkle with 1/2 cup Mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and refrigerate 8 hours. Bake, covered, at 350 degrees for 1 hour 30 minutes. Uncover and sprinkle with remaining 1/4 cup Mozzarella cheese and Parmesan cheese. Let stand 5 minutes before serving.