Spinach-And-Mushroom Lasagna

• 1 (8-ounce) package uncooked lasagna noodles
• 1 teaspoon olive oil
• 7 cups sliced mushrooms (about 2 (8-ounce) packages)
• 3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
• 1/2 teaspoon ground 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 grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1 teaspoon pepper
• 3 large egg whites
• 1 (25.5-ounce) bottle fat-free marinara sauce
• Cooking spray
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh oregano leaves (optional)

1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; saute 3 minutes. Add nutmeg and garlic; saute 5 minutes. Set aside.
3. Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
4. Preheat oven to 375u0b0.
5. Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. 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. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
6. Cover and bake at 375u0b0 for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

lasagna noodles, olive oil, mushrooms, shiitake mushroom, ground nutmeg, garlic, containers light ricotta cheese, parmesan cheese, italian seasoning, pepper, egg whites, marinara sauce, cooking spray, mozzarella cheese, parmesan cheese, oregano

Taken from www.myrecipes.com/recipe/spinach-and-mushroom-lasagna (may not work)