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Ingredients:
8 oz Fasolino's Lasagne #122
1 lb low-fat cottage cheese
1/2 lb low-fat or part-skim ricotta cheese
2 egg whites
2 Tbsp Parmesan cheese, grated
1 Tbsp fresh chives, minced
1 Tbsp fresh parsley, minced
1/4 tsp freshly ground black pepper
1 cup onion (1 large), minced
1/4 cup dry red wine
1-1/2 lbs mushrooms, sliced
1 cup zucchini, chopped
4 cups low sodium red sauce of your choice
Directions:
Puree cottage cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand.
In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes.
Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper towel, or they will stick).
In covered skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep pot covered in between stirrings.
Add mushrooms and zucchini and cook until soft and half their original volume, about 5 minutes.
Drain the vegetables.
Preheat oven to 375ºF.
Combine the cheese mixture and all but 1/4 cup of the mushroom mixture.
Spread 2 cups red sauce in the bottom of a 9-by-14 inch baking pan.
Alternate layers of noodles and cheese mixture ending with a final layer of noodles.
Cover with remaining sauce.
Distribute reserved mushrooms over top.
Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from oven and let sit for 10 minutes before cutting.
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