Vegetable Lasagna - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (12 oz.) carton 1% low-fat cottage cheese
1/4 c. frozen egg substitute, thawed
1 tsp. olive oil
3/4 c. minced onion
1 c. sliced fresh mushrooms
2 cloves garlic, minced
2 (14 1/2 oz.) cans no salt added whole tomatoes, drained and chopped
1/4 c. minced fresh parsley
1/4 c. no salt added tomato paste
3 Tbsp. Burgundy or other dry red wine
2 tsp. dried whole basil
1 1/2 tsp. dried whole oregano
1 tsp. brown sugar
1/2 tsp. pepper
6 lasagna noodles, divided (uncooked)
3 c. shredded zucchini, divided
1 1/4 c. finely shredded part-skim Mozzarella cheese, divided (5 oz.)
2 Tbsp. grated Parmesan cheese

Preparation

Drain spinach; press between paper towels to remove excess moisture.
Combine spinach, cottage cheese and egg substitute in a medium bowl; stir well and set aside.