6 uncooked lasagna noodles
1 onion, chopped
1 c. thinly sliced fresh mushrooms
3 garlic cloves, minced
2 tbsp. water
1 c. lowfat part skim ricotta or cottage cheese
1/2 c. shredded carrots
1 pkg. chopped frozen spinach, thawed & squeeze dry
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. shredded lowfat mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain. Rinse with hot water.

Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add onion, mushrooms and garlic. Cook and stir 1 minute. Add water, cover and cook 3-4 minutes until crisp-tender.

In small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well.

In ungreased 12 x 8 inch baking dish layer half of cooked noodles, half of sauce, half of mushroom mixture and half of ricotta cheese mixture; repeat layers. Sprinkle with mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving. 8 servings. 1 serving - calories 180. Fat g 5.