Mushroom Spinach Lasagna

Makes 8 servings

12 Spinach lasagna noodles
1 Onion, chopped
1 Green pepper, chopped
2 cloves Garlic, minced
2 cans (14oz or about 400 g) tomato sauce
110 g Italian seasoning
170 g Zucchini, diced
1 Mushrooms, sliced
1 pkg (10oz or about 300 g) Spinach, thawed & squeezed dry
170 g Ricotta cheese
2 Egg whites
110 g Part skim Mozzarella cheese, grated
30 g Parmesan cheese, grated

Coat a large non-stick skillet with cooking spray and preheat over medium heat. Add onion, peppers & garlic. Cook 4 - 5 minutes, until softened. Add tomatoes, seasoning, zucchini & mushrooms. Bring to a boil, reduce heat and simmer, uncovered 20 minutes. Preheat oven to 180C/350F/Gas Mark 4.

Meanwhile, cook noodles as directed on the package, rinse and drain well.

Combine ricotta, egg whites, and well-drained spinach in a mixing bowl. Spread 60 g tomato sauce in a 9 x 13" (about 23 x 33cm) baking dish. Top with 4 noodles, overlapping to fit. Layer with half of the ricotta mixture, a third of the tomato sauce, and half of the mozzarella. Repeat layers. Top with the last four noodles, and the remaining tomato sauce. Cover loosely with foil.

Bake for 40 mins. Uncover, sprinkle with parmesan and bake 10 mins.

Nutritional Analysis Per Serving:
Each serving of 1/8th recipe:
44g Carbohydrate
22g Protein
10g Fat
365 cal

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