Spinach Lasagna

This is my favorite vegetarian lasagna EVER. It's easy to add zucchini, mushrooms, etc. as you wish. I'm a purist so I make it as written. This is even better the next day.

Spinach Lasagna

12 uncooked lasagna noodles
2 10oz pkgs frozen, chopped spinach, thawed and squeezed dry
2 15 oz cartons fat free ricotta cheese
1 egg
1 egg white
1C grated Parmesan cheese, divided
1 garlic clove minced
1 tsp dried basil
½ tsp pepper
¼ tsp ground nutmeg
3C shredded mozzarella
2 15oz cans tomato sauce

Cook noodles according to pkg directions. Rinse in cold water; drain well. In a large bowl combine the spinach, ricotta, egg, egg white, ¼ C parm cheese, garlic , basil, pepper and nutmeg. Combine mozzarella cheese and remaining parm cheese.
In a 13x9 baking dish coated with nonstick spray, layer 3 noodles, ¾ C tomato sauce, 1 C spinach mixture and ¾ C cheese mixture. Repeat layers 3 times.
Bake uncovered at 375 F for 450-50 min. or until bubbly. Let stand for 10-15 min before cutting.

NI:
Cal 300
Fat 8gr
Cholesterol 53mg
Sodium 753mg
Carb 31 gr
Fiber 3gr
Protein 23 gr.