Ingredients:
1 vidalia onions ( chopped)
2 cups fresh mushrooms ( sliced)
2 -3 garlic cloves ( minced)
1 -1 1/2 cup diced or sliced zucchini
1 (750 ml) cans chopped tomatoes
1 (5 1/2 ounce) cans tomato paste
1 -2 cup tomato sauce with basil and mushroom
2 teaspoons basil
2 teaspoons oregano
2 teaspoons yellow sugar
1 tablespoon soya sauce
1/2 teaspoon chili peppers ( crushed) (optional)
2 cups low fat cottage cheese or 2 cups ricotta cheese
9 uncooked lasagna noodles ( the whole wheat ones I like)
1 egg whites
1/2-3/4 cup kraft parmesan cheese
1 (10 ounce) bags frozen chopped spinach ( thawed and squeezed)
2 cups colby cheese ( grated in separate bowl)
Directions:
Combine in a large sauce pan the onions, mushrooms, garlic, zucchini.
Cook on medium heat until softened stirring frequently.
Add tomato sauce, paste, tomatoes, spices, soya sauce, sugar and chili peppers (if required) to the vegetable mixture.
Mix thoroughly.
Bring to a boil.
Reduce heat, cover and simmer, stirring occasionally for approximately 15 minutes.
While the mixture is simmering, begin preparing noodles according to package instructions.
Rinse with cold water and drain.
Separately, combine cottage cheese or ricotta, parmesan, spinach and egg white.
In lasagna pan, start by spreading tomato sauce in bottom.
Start layering noodles in sets of three, followed by vegetable sauce mixture, 1/2 spinach mixture, 1/3 marble cheese.
Continue this process until you end up with 1/3 of the marble cheese remaining.
Cover lasagna with aluminum foil and bake at 375 F for 30 minutes.
At 30 minute mark, remove lasagna from oven and sprinkle with remaining cheese.
Bake uncovered for another 5-10 minutes.
Let lasagna cool for 10 minutes and serve with garlic toast.
Servings: 6-8
Time preparation: 60 min.
Time total: 100 min.