Rachel's Homework!

This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles.
Yield
6 servings (serving size: about 2 cups)
Ingredients
· 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
· 1 (12-ounce) carton 1% low-fat cottage cheese
· 1/4 cup egg substitute
· 2 teaspoons olive oil
· 3/4 cup minced onion
· 1 cup sliced mushrooms
· 2 garlic cloves, minced
· 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
· 1/4 cup minced fresh parsley
· 1/4 cup dry red wine
· 1/4 cup no-salt-added tomato paste
· 2 teaspoons dried basil
· 1 1/2 teaspoons dried oregano
· 1/2 teaspoon pepper
· 1/4 teaspoon salt
· Cooking spray
· 6 uncooked whole wheat lasagna noodles
· 5 cups thinly sliced zucchini
· 1 1/2 cups (6 ounces) finely shredded part-skim mozzarella cheese
· 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.
3. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
4. Preheat oven to 350°.
5. Remove lasagna from refrigerator; bake, covered, at 350° for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.