Vegetable Lasagna Recipe

• 6 uncooked lasagna noodles
• 1 onion, diced
• 1 c. (about 2 1/2 ounce.) fresh mushrooms, thinly sliced
• 1 med. zucchini, thinly sliced
• 3 garlic cloves, chopped
• 2 tbsp. water
• 1 c. lowfat part skim ricotta or possibly cottage cheese
• 1/2 c. shredded carrots
• 1 (9 ounce.) pkg. frzn minced spinach, thawed, squeezed dry
• 2 egg whites
• 1 (14 ounce.) jar spaghetti sauce
• 3 ounce. (3/4 c.) shredded lowfat part skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

1. Cook lasagna noodles to desired doneness as directed on package.
2. Drain; rinse with warm water.
3. Heat oven to 350 degrees.
4. Spray medium nonstick skillet with nonstick cooking spray.
5. heat over medium-high heat till warm.
6. Add in onion, mushrooms, zucchini and garlic; cook and stir 1 minute.
7. Add in water; cover and cook 3-4 min till crisp tender.
8. In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well.
9. In an ungreased 12 x 8 inch (2 qt) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mix and half of ricotta cheese mix; repeat layers.
10. Sprinkle with mozzarella and Parmesan cheese.
11. Bake at 350 degrees for 30-35 min till warm and bubbly.
12. Let stand 10 min before serving.
13. Yields 8 servings.

lasagna noodles, onion, fresh mushrooms, zucchini, garlic, water, ricotta, carrots, egg whites, spaghetti sauce, mozzarella cheese, parmesan cheese

Taken from cookeatshare.com/recipes/vegetable-lasagna-29274 (may not work)