Instructions: Brown lean ground beef in nonstick fry pan, cool. In Medium bowl, combine egg substitute, 1/2 cup of grated Parmesan cheese, spinach, garlic, onions and mushrooms. Add drained, cooled meat. Coat 9x9 inch pan or 11x7 inch pan with vegetable oil spray. Place 1/2 cup red-pepper pasta sauce in bottom of pan. Top sauce with 2 cooked whole-wheat lasagna noodles (cut to fit), followed by half the beef-vegetable-egg mixture, 1/3 cup remaining red-pepper pasta sauce and 1/3 of mozzarella cheese. Repeat this layer. Top dish with remaining lasagna noodles, red-pepper sauce and the rest of the mozzarella. Sprinkle with 1/4 cup grated Parmesan cheese. Bake, uncovered at 350 F. for 45 minutes.

Makes 6 servings.

NOTES : Bobbies Notes: I did not have a 9x9" baking pan available so used a 7 1/2x11" glass baking dish and this was perfect for this dish. I I did not have to cut the noodles and it cut into 6 servings very easily. This dish was exceptionally good and very healthy.

This dish was dinner tonight. It was delicious and low fat too. I loved the flavor of this jarred sauce and we love anything with lots of mushrooms and cheese. We served it with a simple green salad and Italian bread.

* Classico makes this spicy red-pepper pasta sauce.

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