9 whole wheat lasagna noodles, uncooked
8 oz baby Bella mushrooms, sliced
2 cups fresh spinach
3 garlic cloves
1 small onion, chopped
2 Tablespoons olive oil
1 28-oz canned no added salt crushed tomatoes
1 6-oz can tomato paste
1 14.5 oz can no added salt diced tomatoes
2 Tablespoons fresh basil
1 tsp dried oregano
1 tsp dried rosemary
½ tsp crushed red pepper flakes
Pinch of cinnamon
16 oz non fat ricotta cheese
2 egg whites, slightly beaten
1 cup shredded part skim mozzarella
cheese, plus ¼ cup
¼ cup parmesan cheese
To prepare vegetables: Pre-heat oven to 400°F. Chop zucchini and eggplant into 1-inch quartered pieces. Place on baking sheet with mushrooms. Add 1 Tablespoon oil. Cover with foil and place in oven for 20 minutes.
To prepare sauce: Heat 1 tablespoon oil in medium saucepan over medium heat. Add garlic and onion. Sauté until onion is tender and garlic is golden brown, about 6-7 minutes. Add crushed tomatoes, tomato paste and diced tomatoes. Bring to boil. Add oregano, rosemary, pepper flakes and cinnamon. Turn heat to low and simmer for 20-30 minutes.
To prepare cheese mixture: Mix ricotta cheese, 1 cup mozzarella, egg and parmesan cheese. Set aside.
To prepare lasagna: Decrease oven temperature to 350°F. Using a 9 x 13 baking dish, spread bottom layer with sauce. Place 3 lasagna noodles over sauce followed by 1/3 of the remaining sauce, vegetables, spinach and cheese mixture. Continue to layer with noodles, sauce, vegetables and cheese in the above order. Finish top layer and cover with remaining shredded cheese. Cook for 45 minutes covered. Let sit 10 minutes before serving.
Calories 340, Fat 10g, Carbohydrate 42g, Dietary Fiber 10g, Protein 20g, Sodium 460mg