Recipe for Spinach-Mushroom Lasagna 
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Yield:
1
Ingredients:
Amount Ingredient
3 can Tomatoes (14.5 oz)
1 cup Mushrooms sliced
2 med Carrot (1/2 c)
1/2 cup Onion chopped
4 oz cooking wine red
3 med Garlic clove minced
1/2 tsp Basil
1/2 tsp dried rosemary
1/2 tsp Oregano
1/2 tsp Thyme ground
4 lrg Egg white
3/4 cup nonfat ricotta cheese
8 oz Lasagna noodles uncooked
1 lb Spinach well-washed &
drained
Instructions:
Instructions: Servings: 6

Prepare the night before with UNCOOKED noodles & noodles will soften without cooking!

Place tomatoes (crush whole tomatoes), mushrooms, carrots, onions, wine, garlic, spices in a large saucepan. Simmer for 20 minutes.

Mix egg whites, ricotta and set aside.

To assemble, place a layer of the tomato sauce in the bottom of a 9x13 pan. Cover with a layer of noodles. Spread all the ricotta/egg mixture and top with layer of spinach. Add another layer of noodles, another layer of sauce and finish with grated mozarella.

Bake at 350 for 20 minutes.

NOTE: This has less than 392 calories/5.4g fat per serving ... I didnt publish the nutritional info as it was based on some higher calorie (non-fatfree) items and wasnt correct.

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