Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Wholewheat lasagne; cooked,
-drained
1 tb Olive oil
1 Onion; chopped
4 Garlic clove; minced
8 oz Mushroom; sliced
1 Frozen chopped spinach
1 ts Salt
1/2 ts Fresh ground black pepper
1/4 ts Nutmeg
15 oz Lowfat ricotta cheese
1 Egg
1 1/2 c Lowfat mozzarella cheese;
-grated
1 c Canned tomato sauce

Preheat the oven to 400 degrees F. Warm the oil in a large,
non-stick skil let over low heat. Add the onion and garlic. Cook
until the onion is soft , about 5 minutes, stirring occasionally. Add
the mushrooms and turn the h eat up to medium. Cook the mushrooms
until almost all the liquid has evapo rated. Add the spinach.
Increase the heat to high, and stir until almost all the liquid has
cooked away. Stir in the salt, pepper and nutmeg. Set the mixture
aside. Stir the egg into ricotta. TO ASSEMBLE: Set aside 1/2 cup
mozzarella. Spread half the tomato sauce o nto the bottom of a
9-x-12 inch glass or ceramic lasagne dish. Lay one-thi rd of the
pasta over the tomato sauce. Spread half the ricotta over the pa sta
and then half the spinach mixture over the ricotta. Sprinkle on 1/2
cu p mozzarella. Cover with another layer of pasta and then repeat
the ricott a, spinach and mozzarella layers. Lay the remaining pasta
on top. Spread the rest of the tomato sauce over the pasta and then
sprinkle the 1/2 cup of mozzarella on top of the lasagna. Bake 45
minutes, until brown on top and bubbling.

NOTES : Lowfat cheeses, spinach and whole wheat lasagne noodles boost
the n utrition content of this dish.

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