Vegetable Lasagna - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
1 (12 oz.) carton 1% low-fat cottage cheese or Ricotta cheese (15 oz.)
1 egg, beaten
2 tsp. olive oil
3/4 c. minced onion
1 c. plus sliced mushrooms
2 garlic cloves, minced
2 (14 1/2 oz.) cans tomatoes, chopped and drained
1/4 c. minced fresh parsley
1/4 c. dry red cooking wine
1/4 c. (or more) tomato paste
2 tsp. dried whole basil
1 1/2 tsp. dried whole oregano
1/2 tsp. pepper
1/4 tsp. salt
1 tsp. brown sugar
lasagna noodles*
zucchini, thinly sliced
Mozzarella cheese
Parmesan cheese
carrots (optional)

Preparation

* If making ahead ahead, use raw noodles and refrigerate for 8 hours.
If not, use partially cooked noodles.