Spinach-And-Mushroom Lasagna

• 1 (8 ounce) packageuncooked lasagna noodles
• 1 teaspoon olive oil
• 7 cups sliced mushrooms
• 3 cups sliced shiitake mushroom caps
• 12 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
• 14 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)

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 375F.
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.

lasagna noodles, olive oil, mushrooms, shiitake mushroom, 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.food.com/recipe/spinach-and-mushroom-lasagna-163293 (may not work)