Preparation:
Press spinach between paper towels. Combine spinach, cottage cheese, and egg whites in a medium bowl. Stir well. Set aside. Coat a large, non-aluminim saucepan with cooking spray; add oil and place over medium-high heat until hot. Add onion and sauté‚3 minutes Or until tender. Add mushrooms and garlic; sauté‚2 minutes Or until mushrooms are tender. Add tomatoes, parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt. Stir well. Reduce heat and simmer uncovered 20 minutes Remove tomato mixture from heat. Set aside.
coat a 12 x 8 x2 inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 noodles lengthwise in a single layer over tomato mixture. Top with 1 1/4 c. Spinach mixture. Layer 2 1/2 c. Zucchini over spinach. Sprinkle with 1/2 c. Mozzarella. Repeat layers; top with remaining tomato mixture. Cover and refrigerate 9 hours. Bake uncovered at 350f for 1 hour 30 minutes Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and parmesan. Let stand 5 minutes Before serving. |
