vegetable cooking spray
2 c. sliced fresh mushrooms
2 c. chopped spinach (frozen)
1 1/2 c. coarsely shredded carrots
1 c. lite Ricotta cheese
1/2 c. egg substitute
2 tbsp. fresh chopped parsley
9 cooked lasagna noodles
26 oz. jar pasta sauce
1 c. low-fat shredded Mozzarella

Sauté mushrooms in cooking spray and set aside. Cook carrots in cooking spray and set aside. Cook frozen spinach and strain as much water out as possible.

Mix Ricotta cheese, egg substitute and parsley. Arrange 3 lasagna noodle in 9 x 13-inch greased baking dish. Mix 1/3 of Ricotta mixture with spinach and spread over noodles. Spoon 1 cup pasta sauce over the mixture. Top with 3 noodles. Repeat the layers using carrots and then mushrooms mixed with Ricotta mixture. End with remaining pasta sauce and then sprinkle with shredded Mozzarella. Cover and bake at 375°F for 35 minutes or until bubbly. Let stand 5 minutes before serving.

Makes 12 servings.

Cal-160, Carbs-19g, Pro-9g, Fat-4g.