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Spinach-Mushroom Lasagna (Ovo Lacto)

Make Spinach-Mushroom Lasagna (Ovo Lacto) at home with Fresh Or Low Sodium Canned Tomatoes, Mushrooms, Red Bell Pepper, Carrot, and Onion. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 4
• 1 1/2 cup
• 8 oz
• 1 lb
• 4 oz

Method (preview)

1. 1

   Juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Mix together the egg whites and the ricotta or cottage cheese. Set aside.

4. 4

   To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole.

5. 5

   Cover the sauce with a layer of cooked lasagna noodles.

6. 6

   Spread ricotta-egg mixture over noodles and top with a layer of spinach.

7. 7

   Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.

8. 8

   Bake for 35 minutes. Let stand for 15 minutes before cutting.

9. 9

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