Vegetable Lasagne(Low Cholesterol) - cooking recipe

Ingredients

6 spinach lasagne noodles (may use regular lasagne noodles)
1 (16 oz.) pkg. skim milk Ricotta cheese
1 (10 oz.) pkg. frozen spinach, defrosted
2 Tbsp. chopped fresh parsley
1 clove garlic, minced
2 egg whites
1 (6 oz.) salt-free tomato sauce
2 medium zucchini sliced in rounds
4 oz. skimmed milk
shredded Mozzarella cheese

Preparation

Put noodles in boiling water one at a time.
Boil until tender, about 15 minutes.
Combine Ricotta cheese, spinach that has been squeezed dry, egg whites and parsley.
Add garlic to tomato sauce.
Remove noodles from water; rinse with cold water and pat dry.