Vegetable Lasagna - cooking recipe

Ingredients

6 lasagna noodles, cooked and drained
1 onion, chopped
1 c. fresh sliced mushrooms
3 garlic cloves, minced
2 Tbsp. water
1 c. low-fat Ricotta cheese
1/2 c. shredded carrot
1 (9 oz.) pkg. chopped spinach, thawed and drained
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. low-fat Mozzarella cheese, shredded
2 Tbsp. Parmesan cheese

Preparation

Cook mushrooms, garlic and onion in 2 tablespoons water for 2 to 3 minutes.
In small bowl, mix Ricotta cheese, carrot, spinach and egg whites.
Place 1/2 noodles in 12 x 8-inch pan.
Top with 1/2 sauce, 1/2 mushroom mixture and 1/2 Ricotta mixture.
Repeat layers.
Top with Mozzarella cheese and Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 8.
Per Serving:
Calories: 180.
Fat:
5 g.