VERY VEGGIE LASAGNA

VERY VEGGIE LASAGNA image

Categories Pasta

Yield 8 people

Number Of Ingredients 13

1 tbsp extra virgin olive oil
1 tbsp minced garlic
2 cups sliced mushrooms (optional)
1 cup chopped onion
1 28oz can of crushed tomatoes
1 14.5oz can diced Italian-style tomatoes
15 oz nonfat ricotta cheese
3 tbsp fat-free egg substitute
1 tsp dried parsley
10 uncooked whole wheat lasagna noodles
2 cups shredded mozzarella
1 10-oz pkg frozen spinach (thawed and squeezed dry)
1/4 cup grated Parmesan cheese

Steps:

1. Saute mushrooms, garlic and onions with olive oil in large skillet until tender. Stir in marinara and undrained tomatoes and cook 1-2 minutes. Cover and set aside. 2. Mix ricotta, egg and parsley in medium bowl. Set aside. 3. Coat 9x13" baking pan with cooking spray. Spoon 1 1/4 cups sauce. Lay 5 nodes over sauce (1 will lie crosswise). 4. Spread ricotta cheese over noodles, top with half mozzarella, all of the spinach and then another 1 1/2 cups sauce. Finish layering with noodles, sauce and mozzarella. Sprinkle with Parmesan. 5. Place casserole on large baking sheet to catch drips. Cover with aluminum foil and bake at 350 for 45 minutes. Remove foil and bake for 15 min. Let stand for 20 minutes.