Vegetable & Lasagna

Photo: flickr user avlxyz

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

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.

In small bowl combine ricotta cheese, carrot, spinach and egg whites, mix well.

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.

Bake at 350 degrees for 30 to 35 minutes, until hot and bubbly. Let stand 10 minutes before serving 8. (1/8 - 420 calories.)