...AND VEGETARIAN, TOO! 

1 tsp. extra virgin olive oil

2 c. thinly sliced cremini mushrooms

1/2 c. chopped onion

2 cloves garlic, chopped finely

1 - 10oz. package frozen chopped spinach, thawed and drained

3/4 c. shredded carrot

1 c. light ricotta cheese

1/4 c. Parmigiano-Reggiano

2 egg whites, lightly beaten

3 cups spaghetti sauce (your own or purchased)

9 oven-ready lasagne noodles

1 1/2 c. shredded part skim mozzerella cheese

Heat oil in non-stick skillet on medium-high heat.  Add mushrooms, onion, and garlic and saute until liquid evaporates and vegetables are tender.  Add drained spinach and carrot to vegetables.

Combine ricotta, parmigiano-reggiano, and egg whites in small bowl.

Spread 2/3 cup spaghetti sauce in 13x9x2 pan that has been coated with cooking spray.  Layer 3 noodles over sauce, then 1/2 of cheese mixture, then 1/2 of vegetable mixture, then 2/3 cup spaghetti sauce.

Repeat noodles, cheese, vegetables, sauce.  Top with noodles, then sauce.

Cover with foil and bake @ 350 for 40 minutes.  Uncover and top with mozzerella.  Bake uncovered until cheese melts, about 5 minutes.  Let stand 15 minutes.  Serves 8-10.