Very Veggie Lasagna

Name: Very Veggie Lasagna
Ingredients: 1 tbsp extra virgin olive oil; 1 tbsp minced garlic; 2 cups sliced mushrooms (optional); 1 cup chopped onion; 1 28oz can of crushed tomatoes; 1 14.5oz can diced Italian-style tomatoes; 15 oz nonfat ricotta cheese; 3 tbsp fat-free egg substitute; 1 tsp dried parsley; 10 uncooked whole wheat lasagna noodles; 2 cups shredded mozzarella; 1 10-oz pkg frozen spinach (thawed and squeezed dry); 1/4 cup grated Parmesan cheese

13 ingredients

1 steps

Ingredients

1 tbsp extra virgin olive oil
1 tbsp minced garlic
2 cups sliced mushrooms (optional)
1 cup chopped onion
1 28oz can of crushed tomatoes
1 14.5oz can diced Italian-style tomatoes
15 oz nonfat ricotta cheese
3 tbsp fat-free egg substitute
1 tsp dried parsley
10 uncooked whole wheat lasagna noodles
2 cups shredded mozzarella
1 10-oz pkg frozen spinach (thawed and squeezed dry)
1/4 cup grated Parmesan cheese

Directions

1

["1. Saute mushrooms, garlic and onions with olive oil in large skillet until tender. Stir in marinara and undrained tomatoes and cook 1-2 minutes. Cover and set aside.", "2. Mix ricotta, egg and parsley in medium bowl. Set aside.", "3. Coat 9x13\" baking pan with cooking spray. Spoon 1 1/4 cups sauce. Lay 5 nodes over sauce (1 will lie crosswise).""