Pasta Dishes : Meatless Last Updated: Aug 8th, 2009 - 18:34:30 Very Veggie Lasagna By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 tablespoon extra virgin olive oil 2 cups sliced fresh mushrooms 1 cup chopped onion 3/4 cup coarsely shredded carrots 26-ounce jar marinara sauce 14 1/2-ounce can diced Italian-style or roasted garlic tomatoes 10 uncooked whole wheat lasagna noodles (about 8 ounces) 2 cups shredded reduced-fat mozzarella or Monterey Jack cheese 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup grated Parmesan cheese CHEESE FILLING 15 ounces nonfat or part skim ricotta cheese 3 tablespoons fat-free egg substitute 1 teaspoon dried parsley 1. Preheat the oven to 350 degrees F. 2. Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the mushrooms, onions, and carrots; cook, stirring frequently for several minutes, or until the vegetables are tender. Stir in the marinara sauce and undrained tomatoes, and cook to heat through. Set aside. 3. To make the cheese filling, place all of the cheese filling ingredients in a medium bowl and stir to mix. Set aside. 4. To assemble the lasagna, coat a 9-x-13-inch baking pan with cooking spray, and spoon 1 1/4 cups of the sauce over the bottom of the pan. Lay 5 of the uncooked noodles over the sauce to cover the bottom of the pan, arranging 4 of the noodles lengthwise, slightly overlapping, and 1 noodle crosswise. (You will have to break about 1 inch off the bottom of the crosswise noodle to make it fit in the pan.) 5. Spread all of the cheese filling over the noodles, then top with half of the mozzarella, all of the spinach, and 1 1/2 cups of sauce. Finish layering the casserole with the remaining noodles, sauce, and mozzarella. Sprinkle the Parmesan over the top. 6. Place the casserole on a large baking sheet (to catch any drips), cover the pan with aluminum foil (spray the underside of the foil with cooking spray to prevent sticking), and bake for 45 minutes. Remove the foil, and bake for an additional 15 minutes, or until hot and bubbly. Let stand for 20 minutes before cutting into squares and serving. Nutritional Facts (per serving) Calories: 345 Carbohydrates: 40 g Fiber: 5.5 g  Fat: 9.2 g Sat. Fat: 4.8 g Cholesterol: 24 mg Protein: 26 g Sodium: 857 mg Calcium: 636 mg Diabetic exchanges: 2 starch, 2 vegetable, 2 medium-fat meat Time-Saving Tip: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Let the dish sit at room temperature for 30 to 60 minutes before placing in the oven. © Copyright 2005 by eatsmarttoday.com Top of Page