Spinach-Mushroom Lasagna (Ovo Lacto)
| Yield: | 6 Servings |
| Categories: | Fat-Free |
| 3 | c | Crushed fresh or low-sodium |
| Canned tomatoes | ||
| 1/2 | c | Chopped mushrooms |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Chopped carrot |
| 1/2 | c | Chopped onion |
| 1/2 | c | Red wine or red grape juice |
| 2 | tb | Honey |
| 1/2 | ts | Dried basil leaves |
| 1/2 | ts | Dried rosemary leaves |
| 1/2 | ts | Dried oregano leaves |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Black pepper |
| 4 | Egg whites, lightly beaten | |
| 1 1/2 | c | 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, |
| Grated |
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