Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This looked so pretty and yummy! Cooking Light, April 1997

Ingredients Nutrition

Directions

  1. Cook lasagana noodles according to pkg directions, omitting salt and fat.
  2. Drain; set aside 9 noodles.
  3. Heat oil in a nonstick skillet over medium heat.
  4. Add mushrooms; saute 3 minutes.
  5. Add nutmeg and garlic; saute 5 minutes.
  6. Set aside.
  7. Combine ricotta and next 5 ingredients(ricotta through egg whites); set aside.
  8. Preheat oven to 375°F.
  9. Spread 1/2 cup marinara sauce in bottom of 13"x9" baking dish coated with cooking spray.
  10. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1-1/2 cups sauce and 1 cup mozzarella cheese.
  11. Repeat layers, ending with noodles.
  12. Spread 1/2 cup sauce over noodles.
  13. Cover and bake for 40 minutes.
  14. Uncover; sprinkling with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes.
  15. Let stand 10 minutes before serving.
  16. Garnish with oregano leaves or parsley leaves, if using.

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