This is a delicious vegetarian lasagna that originally came from one of my favorite cookbooks, the Moosewood Low-Fat Favorites cookbook. I made a few changes (because that’s what I do when I cook) and we love it.
2 cups zucchini, cubed
1 cup bell peppers (red, green or yellow)
1 cup chopped Roma tomatoes
4 cups sliced button mushrooms
1/2 cup dried porcini mushrooms
1/4 teaspoon salt
1/3 cup dry red wine
3 Tablespoons chopped fresh basil
10 ounces fresh baby spinach, rinsed, tough stems removed
2 cups low-fat cottage cheese (or ricotta or firm tofu with 2 egg whites)
1 cup grated low-fat Parmesan cheese
3 & 1/2 cups tomato sauce
1 pound uncooked lasagna noodles
1/4 cup fresh parsley
1/4 teaspoon ground nutmeg
Preheat oven to 350F degrees. Soak the porcini mushrooms in the wine for 1/2 hour. Drain and reserve the liquid. Combine the zucchini, peppers, tomatoes, button mushrooms, salt and wine in a saucepan. Bring to a boil, cover and simmer over low heat for about 10 minutes until all the vegetables are tender and juicy. Stir in the basil and add the porcini mushrooms (chopped). Set aside.
Bring a pot of water to boil and blanch the spinach until just wilted and still bright green. Drain and chop coarsely. Combine with the cottage cheese (or ricotta or tofu/egg-white mixture, whichever you are using), mozzarella (reserving about 1/2 cup for later), Parmesan, nutmeg and parsley, and set aside.
In a lasagna pan (or a 13 x 9 baking dish), layer the tomato sauce followed by the noodles, vegetables and then the spinach-cheese mixture. Repeat the process until all the ingredients are used up, ending with the sauce. Save some mozzarella cheese to add about 10 minutes before it is finished baking.
Cover with the lasagna pan top (or foil) and bake until the noodles are tender, about 50 minutes. Add the remaining mozzarella and bake for 10 more minutes. Remove the pan from the oven and let sit 10 minutes before cutting. Freezes well.