Meatless Lasagne Recipe

• 1 (2 lb.) jar meatless spaghetti sauce
• 1 pound lasagne noodles, made without Large eggs
• 3 c. diced zucchini or possibly minced fresh spinach, divided
• 1 pound low-fat Ricotta cheese
• 1 egg white
• 1 teaspoon salt-free Italian seasoning blend
• 1/2 teaspoon garlic pwdr
• 1 tbsp. grated Parmesan cheese
• 1 c. sliced mushrooms
• 1/2 c. grated part skim Mozzarella

1. Preheat oven to 375 degrees.
2. Spread a thin layer of spaghetti sauce on the bottom of a 13x9-inch baking dish.
3. Cover with a layer of noodles.
4. Scatter 1 c. of zucchini pcs over noodles; drizzle with spaghetti sauce.
5. Cover with more noodles, zucchini and sauce.
6. Beat Ricotta cheese with egg white, seasoning blend, garlic pwdr and Parmesan cheese.
7. Carefully spread over casserole.
8. Scatter mushrooms over cheese.
9. Cover with 1 more layer of noodles, zucchini and sauce.
10. (Save sufficient sauce so top can be completely covered.)
11. Cover tightly with aluminum foil.
12. Bake for 45 min to 1 hour.
13. Uncover, scatter Swiss cheese on top and bake for 3 min more, just to heat cheese.
14. Put on baking sheet.
15. Makes 8 servings.

noodles, zucchini, ricotta cheese, egg, salt, garlic, parmesan cheese, mushrooms, mozzarella

Taken from cookeatshare.com/recipes/meatless-lasagne-29432 (may not work)