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Preparation time: 1 hour 30 minutes
Number of servings: 9
Number of 5 A Day servings: 1.5

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 
8  oz whole wheat lasagna noodles, uncooked 
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 
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.
CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion -
Source: Produce for Better Health/Monterey Mushrooms, Inc.



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