Low-fat Mushroom With Spinach And Feta Lasagna

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 9 -10 lasagna noodles, uncooked
• 1 (14 ounce) can diced tomatoes with juice, undrained
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon fat-free balsamic vinegar
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2-1 teaspoon garlic powder
• salt and pepper
• 2 cups fat free mozzarella cheese, shredded and divided
• 1 cup fat free feta cheese, crumbled
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 egg, slightly beaten
• 1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a 9-inch by 13-inch pan with non-stick coating.
• 3 mix ricotta cheese, cottage cheese, parsley, and garlic.
• 4 pour 1 cup of sauce in bottom of pan.
• 5 arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• 6 spread 1/2 of the cheese mixture over the noodles.
• 7 top with 1/2 of the fat free mozzarella cheese.
• 8 top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• 9 add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• 10 sprinkle with fat free parmesan cheese (optional).
• 11 bake, covered tightly with aluminum foil for one hour.
• 12 (this can be put together ahead of time and refrigerated. increase the baking time by 15 minutes if it has been refrigerated.).