Spinach-and-mushroom Lasagna

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 9
• 1 (8 ounce) package uncooked lasagna noodles
• 1 teaspoon olive oil
• 7 cups sliced mushrooms
• 3 cups sliced shiitake mushroom caps
• 1/2 teaspoon nutmeg
• 3 garlic cloves, minced
• 2 (15 ounce) containers light ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
• 1/4 cup freshly grated parmesan cheese
• 1 teaspoon dried italian seasoning
• 1 teaspoon pepper
• 3 large egg whites
• 1 (25 1/2 ounce) bottle fat free marinara sauce
• cooking spray
• 3 cups shredded part-skim mozzarella cheese
• 2 tablespoons freshly grated parmesan cheese
• fresh oregano leaves (optional) or fresh parsley leaves (optional)

Recipe

• 1 cook lasagana noodles according to pkg directions, omitting salt and fat.
• 2 drain; set aside 9 noodles.
• 3 heat oil in a nonstick skillet over medium heat.
• 4 add mushrooms; saute 3 minutes.
• 5 add nutmeg and garlic; saute 5 minutes.
• 6 set aside.
• 7 combine ricotta and next 5 ingredients(ricotta through egg whites); set aside.
• 8 preheat oven to 375°f.
• 9 spread 1/2 cup marinara sauce in bottom of 13"x9" baking dish coated with cooking spray.
• 10 arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1-1/2 cups sauce and 1 cup mozzarella cheese.
• 11 repeat layers, ending with noodles.
• 12 spread 1/2 cup sauce over noodles.
• 13 cover and bake for 40 minutes.
• 14 uncover; sprinkling with remaining 1 cup mozzarella cheese and parmesan cheese; bake 10 minutes.
• 15 let stand 10 minutes before serving.
• 16 garnish with oregano leaves or parsley leaves, if using.