Two-cheese vegetable lasagna
½ cup(s), diced
2 cup(s), or cremini mushrooms, sliced
2 medium clove(s), minced
Chopped frozen spinach
16 oz, thawed and well-drained
Fat-free ricotta cheese
Shredded fat free mozzarella cheese
Canned tomato sauce
Canned diced tomatoes
14 oz, with basil, garlic and oregano
Uncooked whole wheat pasta
8 oz, lasagna noodles (9 noodles)
Grated Parmesan cheese
Regular soy cheese
- Preheat oven to 350ºF.
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
- In another bowl, mix together tomato sauce and diced tomatoes. Spoon 3/4 cup of tomato mixture into bottom of an 11- X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
- Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces. Yields 1 piece per serving.