Spinach-Mushroom Lasagna

• 3 c. crushed canned tomatoes
• 8 oz. fresh mushrooms, chopped
• small red bell pepper, chopped
• medium carrot, chopped
• small yellow onion, chopped
• 1/2 c. red wine
• 2 cloves garlic, minced
• 2 Tbsp. honey
• 1/2 tsp. dried basil
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. ground pepper
• 4 egg whites, lightly beaten
• 1 1/2 c. low-fat or rich-fat Ricotta cheese
• 8 oz. lasagna noodles, cooked until al dente
• 10 oz. fresh spinach, washed and chopped
• 4 oz. low or nonfat Mozzarella cheese, grated

1. In a heavy saucepan over medium heat, combine tomatoes, mushrooms, red bell pepper, carrot, onion, red wine, garlic, honey, basil, rosemary, oregano, thyme and black pepper.
2. When mixture begins to boil, reduce heat and simmer for about 20 minutes.
3. Preheat oven to 350u0b0.
4. Mix Ricotta and egg whites; set aside.
5. Assemble the lasagna in a 13 x 9-inch pan.
6. Place a layer of sauce in the pan and cover the sauce with a layer of cooked noodles.
7. Spread the Ricotta-egg mixture over the noodles; cover with the spinach.
8. Add another layer of noodles and another layer of sauce and then the grated cheese.
9. Bake for 35 minutes.
10. Let stand 15 minutes before cutting.
11. Serves 6 to 8.

tomatoes, fresh mushrooms, red bell pepper, carrot, yellow onion, red wine, garlic, honey, basil, rosemary, oregano, thyme, ground pepper, egg whites, lowfat, lasagna noodles, fresh spinach, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038933 (may not work)