Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A dozen X 8 X2 Inch Baking Dish With Cooking Spray. Spoon OneThird Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1.25 C. Spinach Mixture. Layer 2.5 C. Zucchini Over Spinach. Sprinkle With half C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 180ºC or 1 Hour 30 Min. Uncover & Sprinkle With Remaining quarter C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)