Spinach Mushroom Lasagna Ovo Lacto

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 tb Honey

1/2 ts Dried basil leaves

1/2 ts Dried rosemary leaves

1/2 ts Dried oregano leaves

1/2 ts Dried thyme leaves

1/4 ts 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 1. 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. 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 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. 5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g Posted by kelly roddy to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995. :It's from Sarah Schlesinger's 500 Fat-Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?