Spinach Lasagna
by Vimala Rao

Ingredients
1 cup coarsely shredded carrots
1 (28 oz.) can no-salt tomato puree
1 (15 oz.) carton light ricotta cheese
10 oz. package frozen chopped spinach, thawed
1 egg white, lightly beaten
2 1/3 cups sliced fresh mushrooms
½ t.sp. crushed pepper
2 cups chopped onion
½ t.sp. salt
1½ cups shredded part skim mozzarella cheese divided
6 cooked lasagna noodles (no salt or fat)
¼ cup grated parmesan cheese, divided
2 t.sp. dried whole basil
¼ t.sp. ground nutmeg
Vegetable cooking spray

METHOD:
Coat a large skillet with cooking spray. Place on medium-high heat until hot. Add onions and garlic and sauté for 4 minutes. Add mushrooms and sauté 5 minutes. Add carrots, basil, crushed pepper, salt and tomato puree. Stir well. Reduce heat and simmer uncovered 15 minutes or until thickened, stirring frequently. Remove sauce from heat and set aside.
Place spinach on paper towel, squeeze until barely moist. Combine spinach, ricotta cheese, egg white and nutmeg. Stir well and set aside.
Spread 1¾ cup sauce in a 13" x 9" x 2" baking dish. Arrange 3 lasagna noodles lengthwise on top of sauce. Layer half of ricotta cheese mixture. Top with ¾ cup mozzarella, 2 tb.sp. parmesan cheese, 3 lasagna noodles and remaining ricotta cheese mixture. Top with remaining sauce. Cover and bake at 350ºF for 45 minutes. Uncover and top with remaining ¾ cup mozzarella and 2 tb.sp. parmesan cheese. Bake for another 5 minutes.
Serve hot.