Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 9 lasagna noodles
- 2 15-ounce tubs low-fat ricotta cheese (I used Frigo)
- 3 egg whites
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp olive oil
- 2 8-ounce packs sliced cremini mushrooms
- 2 cloves garlic, crushed
- 1 26-ounce jar fat-free, low-sodium marinara sauce (I like either Amy's or Trader Joe's brands)
- 1/2 cup finely shredded part-skim mozzarella
Heat oven to 375 degrees. Coat a 9 x 13 inch baking dish with nonstick cooking spray.
Cook noodles according to instructions on back of package. If using no-cook noodles, set aside for later.
Combine egg whites, ricotta cheese, spinach and herbs in a large bowl. Stir well.
Heat oil on medium in large skillet. Add mushrooms and cook for 5 minutes, until they begin to release their liquid. Drain almost all excess liquid, then add garlic and cook for 3-4 minutes.
Spread a thin layer of marinara sauce (a half cup or so) on the bottom of the baking dish.
Arrange a layer of lasagna noodles on top. Add half the ricotta mixture, followed by half the garlicky mushrooms. Then add half the remaining tomato sauce followed by second layer of noodles.
Spread remaining ricotta mixture, followed by mushrooms, and top with remaining noodles. Finish with remaining tomato sauce.
Top with shredded cheese.
Cover and bake for 40 minutes; uncover and bake for 10 minutes more.
Let the lasagna rest for 10 minutes before cutting
Makes 10 servings.
Per Serving: Calories 260 , Calories from Fat 62, Total Fat 6.9g (sat 3.7g), Cholesterol 32mg, Sodium 302mg, Carbohydrate 31.1g, Fiber 2.4g, Protein 18.4g