Skinny Lasagna

Directions

1. 1
   Cook the beef, mushrooms, onion, and garlic just til meat is brown; drain.
2. 2
   Stir in undrained tomatoes, tomato sauce, sugar, basil, oregano, fennel, crushed red pepper, and black pepper and bring to a boil.
3. 3
   Reduce heat and simmer, uncovered, for 35 minutes to thicken, stirring occasionally.
4. 4
   In a small bowl, stir together the beaten egg whites, ricotta, and 1/4 c Parmesan cheese.
5. 5
   Cook the lasagna noodles just til tender, drain, and rinse with cold water.
6. 6
   Spray an 11x7x2 inch baking dish with nonstick spray coating.
7. 7
   Arrange 3 of the lasagna noodles in the bottom (trim to fit).
8. 8
   Spread with half of the ricotta mixture.
9. 9
   Spoon half of the sauce over the top and sprinkle with half of the mozzarella cheese.
10. 10
    Repeat layering noodles, cheese mixture, and sauce -- but not the mozzarella.
11. 11
    Sprinkle the remaining 1/4 cup of Parmesan over the top.
12. 12
    Bake 35 minutes at 350 degrees.
13. 13
    Remove and sprinkle with reserved mozzarella.
14. 14
    Return to ove and bake 5-10 minutes more.
15. 15
    Let stand 10 minutes before cutting and serving.