Spinach Vegetable Lasagna

[Guest guest]

Spinach Vegetable Lasagna

 

I made this for dinner yesterday, It was very good, I served it with a garden

salad.

 

3 cups crushed fresh or canned tomatoes, I used canned with no salt

1/2 cup chopped mushrooms

1/2 cup chopped red bell pepper

1/2 cup chopped carrot

1/2 cup chopped onion

1/2 cup red wine or red grape juice

2 tablespoons honey, I left this out

1/2 teaspoon dried basil leaves

1/2 teaspoon dried rosemary leaves

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

4 egg whites, lightly beaten, I used a substitute

1 1/2 cups ricotta cheese or cottage cheese, I used cottage cheese, I blended it

in the blender I don't like lumps in mine

8 ounces lasagna noodles, cooked al dente and well drained

1 pound fresh spinach, well washed drained and chopped

4 ounces mozarella cheese grated

 

Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice,

garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large,

heavy saucepan.

Simmer for 20 minutes.

Preheat oven to 350 degrees.

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

Place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole.

Cover the sauce with a layer of cooked lasagna noodles.

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

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

mozzarella.

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

Makes 6 servings.