Makes 8 servings
10 ounces whole-wheat lasagna, cooked, drained
1 chopped onion
4 minced garlic cloves
8 ounces sliced mushrooms
1 10 ounce package frozen chopped spinach
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
15 ounces fat free ricotta cheese
1/4 cup liquid egg substitute
1-1/2 cups grated low-fat mozzarella cheese
1 cup canned tomato sauce
Preheat the oven to 400° F. Warm some broth in a large, non-stick skillet over low heat. Add the onion and garlic. Cook until the onion is soft, about 5 minutes, adding broth as needed, stirring occasionally. Add the mushrooms and turn the heat up to medium. Cook the mushrooms until almost all the liquid has evaporated. Add the spinach. Increase the heat to high, and stir until almost all the liquid has cooked away. Stir in the salt, pepper and nutmeg. Set the mixture aside. Stir the egg substitute into ricotta.
TO ASSEMBLE:
Set aside 1/2 cup mozzarella. Spread half the tomato sauce onto the bottom of a 9-x-12 inch glass or ceramic lasagna dish. Lay one-third of the pasta over the tomato sauce. Spread half the ricotta over the pasta and then half the spinach mixture over the ricotta. Sprinkle on 1/2 cup mozzarella. Cover with another layer of pasta and then repeat the ricotta, spinach and mozzarella layers. Lay the remaining pasta on top. Spread the rest of the tomato sauce over the pasta and then sprinkle the 1/2 cup of mozzarella on top of the lasagna. Bake 45 minutes, until brown on top and bubbling.
Nutrition Facts
Amount Per Serving: Calories 263 – Calories from Fat 42
Percent Total Calories From: Fat 16%, Protein 31%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 39mg, Sodium 665mg, Total Carbohydrate 35g, Dietary Fiber 5g, Sugars 0g, Protein 20g, Vitamin A 3604 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units