Spinach-And-Mushroom Lasagna

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

• Ready In: 1 hr 15 mins
• Serves: 9

Ingredients

• 1 (8 ounce) package  uncooked  lasagna noodles
• 1  teaspoon olive oil
• 7  cups  sliced mushrooms
• 3  cups  sliced  shiitake mushroom caps
• 1⁄2 teaspoon nutmeg
• 3  garlic cloves, minced
• 2 (15 ounce) containers light ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
• 1⁄4 cup  freshly grated parmesan cheese
• 1  teaspoon  dried Italian seasoning
• 1  teaspoon pepper
• 3  large  egg whites
• 1 (25 1/2ounce) bottle  fat free marinara sauce
•  cooking spray
• 3  cups  shredded part-skim mozzarella cheese
• 2  tablespoons  freshly grated parmesan cheese
•  fresh oregano leaves (optional) or  fresh parsley leaves (optional)

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.