Moosewood Restaurant Low Fat Favorites - Lighter Lasagne

Ingredients:

2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 oz)
1/4 tsp salt
1/3 cup dry red wine
3 tbsp chopped fresh basil
10 oz fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan Cheese
3 1/2 cups prepared tomato sauce
1 pound uncooked lasagna noodles

Steps:

Preheat the oven to 350 degrees.

Combine zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 mins, until all of the veggies are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 mins, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactivce 8 by 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained veggies, and 1 cup of the spinach-cheese mixture. Continue making layers in this fashion until all ingredients are used up.

Cover tightly with foil (spray inside of foil with Pam to avoid sticking) and bake until the noodles are tender, about 60 mins. Let sit at least 10 mins before cutting.