MUSHROOM AND SPINACH LASAGNA

1 Cup diced onion
2 Cups diced mushrooms
1 Teaspoon minced garlic
1 (10-ounce) Package frozen chopped spinach
1 Cup nonfat ricotta cheese
½ Cup liquid egg substitute
¼ Cup finely sliced fresh basil (or 2 teaspoons dried basil)
½ Teaspoon salt
1/8 Teaspoon ground nutmeg
½ Pound dried lasagna noodles (no egg)
3 Cups nonfat Marinara Sauce
½ Cup grated nonfat mozzarella cheese
1 Tablespoon grated nonfat Parmesan cheese

Combine mushrooms, onion, garlic, and ¼ cup water in a saucepan. Simmer and cover for about 5 minutes, until onion is soft. Uncover and simmer until liquid evaporates, about 3 minutes. Put frozen spinach in a bowl and microwave until hot throughout, about 5 minutes. Do not drain. Transfer to a large bowl and stir in ricotta, egg substitute, basil, salt, a little nutmeg, and the cooked mushrooms, onion, and garlic. Stir well.

Preheat oven to 425F. Cook lasagna in a large pot of boiling salted water until just tender. Drain well. Spread 1 cup marinara sauce in bottom of a rectangular baking dish approximately 8 by 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread 2 cups Marinara sauce evenly over the surface. Top with mozzarella and Parmesan cheese. Bake, uncovered, until hot throughout, about 30 minutes. Let stand 10 minutes before slicing.

Serving size: 1/6 of the lasagna
Calories: 263
Fat: 2 g
Cholesterol: 4.4 mg
Carbohydrate: 50 g
Protein: 15.1 g
Sodium: 1,192 mg

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