Ww Lasagna

• cooking spray (1 spray)
• 1/2 cup onion, diced
• 2 cups button mushrooms or 2 cups cremini mushrooms, sliced
• 2 medium garlic cloves, minced
• 16 ounces frozen chopped spinach, thawed and well-drained
• 15 ounces fat-free ricotta cheese
• 1 cup shredded fat free mozzarella cheese
• 1 large egg white
• 1/8 teaspoon ground nutmeg
• 14 ounces canned tomato sauce
• 14 ounces canned diced tomatoes with basil oregano and garlic
• 8 ounces uncooked whole wheat lasagna noodles (9 noodles)
• 2 tablespoons soyakaas grated vegan parmesan cheese

1. * Preheat oven to 350u0b0F.
2. * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; saute until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
3. * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
4. * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

cooking spray, onion, button mushrooms, garlic, spinach, ricotta cheese, mozzarella cheese, egg white, ground nutmeg, tomato sauce, tomatoes, whole wheat lasagna noodles, soyakaas grated vegan

Taken from www.food.com/recipe/ww-lasagna-206129 (may not work)