Recipe for Spinach-Mushroom Lasagna (Ovo Lacto) 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 cup Crushed fresh or low-sodium
Canned tomatoes
1/2 cup Chopped mushrooms
1/2 cup Chopped red bell pepper
1/2 cup Chopped carrot
1/2 cup Chopped onion
1/2 cup Red wine or red grape juice
2 tbl Honey
1/2 tsp Dried basil leaves
1/2 tsp Dried rosemary leaves
1/2 tsp Dried oregano leaves
1/2 tsp Dried thyme leaves
1/4 tsp Black pepper
4 x Egg whites, lightly beaten
1/2 cup Nonfat ricotta cheese or
Cottage cheese
8 oz Lasagna noodles, cooked al
Dente and well drained
1 lb Fresh spinach, well washed,
Drained and chopped
4 oz Nonfat mozarella cheese,
Instructions:
Instructions: 1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles.

Spread ricotta-egg mixture over noodles and top with a layer of spinach.

Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

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