vegetable cooking spray
2 c. sliced organic mushrooms
2 c. chopped green spinach (frozen)
1 1/2 c. coarsely shredded carrots
1 c. lite Ricotta cheese
1/2 c. egg substitute
2 tablespoons of. fresh chopped parsley
9 cooked lasagna noodles
26 oz. jar pasta sauce
1 c. low-fat shredded Mozzarella
Sauté mushrooms in cooking spray and hang aside. Prepare carrots in cooking spray and hang aside. Prepare frozen green spinach and strain just as much water out as you possibly can.
Mix Ricotta cheese, egg substitute and parsley. Arrange 3 lasagna noodle in 9 x 13-inch greased baking dish. Mix 1/3 of Ricotta mixture with green spinach and spread over noodles. Spoon 1 cup pasta sauce within the mixture. Top with 3 noodles. Repeat the layers using carrots after which mushrooms combined with Ricotta mixture. Finish with remaining pasta sauce after which sprinkle with shredded Mozzarella. Cover and bake at 375F for 35 minutes or until bubbly. Let stand a few minutes before serving.
Makes 12 servings.
Cal-160, Carbs-19g, Pro-9g, Fat-4g.
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