Spinach-Mushroom Lasagna (Ovo Lacto)

75 minutes Prep: 40 minutes Cook: 35 minutes

204 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	cups	tomatoes	canned, crushed, fresh or low-sodium
1/2	cup	mushrooms	chopped
1/2	cup	sweet red bell pepper	chopped
1/2	cup	carrot	chopped
1/2	cup	onion	chopped
1/2	cup	red wine	or red grape juice
2	tablespoons	honey
1/2	teaspoon	basil	dried
1/2	teaspoon	rosemary leaves	leaves, dried
1/2	teaspoon	oregano leaves	dried
1/2	teaspoon	thyme leaves	dried
1/4	teaspoon	black pepper
4	each	egg whites	lightly beaten
1 1/2	cups	ricotta cheese	nonfat or cottage cheese
8	ounces	lasagna noodles	cooked al,dente and well drained
1	pound	spinach	fresh, well washed,, drained and chopped
4	ounces	mozzarella cheese	nonfat, grated

Directions

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine and black pepper in a large, heavy saucepan.

Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

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

4. To assemble, place a layer of tomato sauce in the bottom of a pan.

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.

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

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Nutrition Facts

Serving Size 282g

Amount per Serving

Calories 204 34% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 28mg	9%
Sodium 215mg	9%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	16%
Sugars 10.0g
Protein 13.0g	25%

Vitamin A	205%		Vitamin C	84%
Calcium	31%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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