Vegetable & Lasagna

Photo by: avlxyz

Vegetable & Lasagna

Food Ingredients:
1 (16 oz.) uncooked lasagna noodles (1680) 2 onions, lg, chopped (80) 1/4 pound mushrooms, thinly sliced (20) 6 garlic cloves, minced 15 ounces Polly-O Free Ricotta cheese, 25 cal.-oz. (375) 2 cups carrots, shredded (100) 2 (15 oz.) cans whole leaf spinach (160) 6 egg whites (150) 8 ounces Polly-O Free Mozzarella cheese (320) 2 tablespoons grated Parmesan cheese (50) 2 (15 oz.) cans Ragu pizza sauce, 212.5 cal.-15 oz. (425)

Recipe preparation:
1 Total calories 3360. Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Heat oven to 350 degrees. In skillet, add 1 cup of water, onions, mushrooms and garlic; cook and stir until soft. Drain. 2 In small bowl combine ricotta cheese, carrot, spinach and egg whites, mix well. 3 In a 4 quart baking dish layer half of cooked noodles, half sauce, half mushroom mixture and half ricotta cheese. Repeat layers and sprinkle Parmesan cheese over dish. 4 Bake at 350 degrees for 30 to 35 minutes, until hot and bubbly. Let stand 10 minutes before serving 8. (1/8 – 420 calories.)

Recipe source: Foodista recipe