Vegetable & Lasagna
By: Anonymous
Published: Thursday, December 17, 2009 - 3:09am

Ingredients




1 (16 oz.) uncooked lasagna noodles (1680)
2 onions, lg, chopped (80)
1/4 pound mushrooms, thinly sliced (20)
6 garlic cloves, minced
15 ounces Polly-O Free Ricotta cheese, 25 cal.-oz. (375)
2 cups carrots, shredded (100)
2 (15 oz.) cans whole leaf spinach (160)
6 egg whites (150)
8 ounces Polly-O Free Mozzarella cheese (320)
2 tablespoons grated Parmesan cheese (50)
2 (15 oz.) cans Ragu pizza sauce, 212.5 cal.-15 oz. (425)

Preparation

1 Total calories 3360. Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Heat oven to 350 degrees. In skillet, add 1 cup of water, onions, mushrooms and garlic; cook and stir until soft. Drain. 2 In small bowl combine ricotta cheese, carrot, spinach and egg whites, mix well. 3 In a 4 quart baking dish layer half of cooked noodles, half sauce, half mushroom mixture and half ricotta cheese. Repeat layers and sprinkle Parmesan cheese over dish. 4 Bake at 350 degrees for 30 to 35 minutes, until hot and bubbly. Let stand 10 minutes before serving 8. (1/8 - 420 calories.)