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LOCATION: Recipes >> Vegetarian >> SPINACH-MUSHROOM LASAGNA

Print this Recipe    SPINACH-MUSHROOM LASAGNA

3 c crushed fresh or low-sodium canned tomatoes
1/2 c chopped mushrooms
1/2 c chopped red bell pepper
1/2 c chopped carrot
1/2 c chopped onion
1/2 c red wine or red grape juice
2 tbs honey
1/2 tsp dried basil leaves
1/2 tsp dried rosemary leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/4 tsp black pepper
4 egg whites, lightly beaten
1 1/2 c nonfat ricotta cheese or cottage cheese
8 oz lasagna noodles, cooked al dente and well drained
1 lb fresh spinach, well washed, drained and chopped
4 oz nonfat mozarella cheese, grated

Place tomatoes, mushrooms, red peppers, carrots, onion, wine or
grape juice, garlic, honey, basil, rosemary, oregano, thyme, and
black pepper in a large, heavy saucepan. Simmer for 20 minutes.

Preheat oven to 350 degrees.

Mix together the egg whites and the ricotta or cottage cheese. Set
aside.

To assemble, place a layer of tomato sauce in the bottom of a
9-by-13 inch casserole. Cover the sauce with a layer of cooked
lasagna noodles. Spread ricotta-egg mixture over noodles and top
with a layer of spinach. Add another layer of noodles, another
layer of sauce, and finish with grated mozzarella.

Bake for 35 minutes. Let stand for 15 minutes before cutting.

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