Vegetable Lasagna

• 6 lasagna noodles, cooked and drained
• 1 onion, chopped
• 1 c. fresh sliced mushrooms
• 3 garlic cloves, minced
• 2 Tbsp. water
• 1 c. low-fat Ricotta cheese
• 1/2 c. shredded carrot
• 1 (9 oz.) pkg. chopped spinach, thawed and drained
• 2 egg whites
• 1 (14 oz.) jar spaghetti sauce
• 3 oz. low-fat Mozzarella cheese, shredded
• 2 Tbsp. Parmesan cheese

1. Cook mushrooms, garlic and onion in 2 tablespoons water for 2 to 3 minutes.
2. In small bowl, mix Ricotta cheese, carrot, spinach and egg whites.
3. Place 1/2 noodles in 12 x 8-inch pan.
4. Top with 1/2 sauce, 1/2 mushroom mixture and 1/2 Ricotta mixture.
5. Repeat layers.
6. Top with Mozzarella cheese and Parmesan cheese.
7. Bake at 350u0b0 for 30 to 35 minutes.
8. Serves 8.
9. Per Serving:
10. Calories: 180.
11. Fat:
12. 5 g.

lasagna noodles, onion, mushrooms, garlic, water, lowfat ricotta cheese, carrot, chopped spinach, egg whites, spaghetti sauce, lowfat mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168309 (may not work)