Last night I hosted our Gourmet Club and we did a Vegetarian theme dinner. I made this lasagna recipe:

Spinach Mushroom Lasagna

9 uncooked lasagna noodles
1 tsp. olive oil
10 cups sliced mushrooms
1/2 tsp. ground nutmeg
3 cloves garlic, minced
30 oz. light ricotta cheese
2 (10oz. each) packages frozen chopped spinach, thawed, drained and squeezed dry.
1/4 cup grated Parmesan cheese
1 tsp. dried Italian seasoning
1 tsp. pepper
3 large egg whites
25.5 oz bottle marinara sauce
3 cups shredded mozzarella
2 Tbls. grated Parmesan cheese (for final topping)

Cook lasagna noodles according to package directions, omitting salt and fat. Drain and set aside.
Heat oil in nonstick skillet over medium heat. Add mushrooms and saute 3 minutes.
Add nutmeg and garlic, saute 5 minutes. Set aside.

Combine ricotta with spinach, 1/4 cup Parmesan, Italian seasoning, pepper and egg whites. Set aside.
Preheat oven to 375 degrees.
Spread 1/2 cup marinara sauce in the bottom of a 13×9″ pan coated with Pam.
Arrange 3 noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce and 1 cup mozzarella. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

Cover and bake at 375 degrees for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella and 2 Tbl. Parmesan cheese and bake 10 minutes longer. Let stand 10 minutes before serving.

Serves 9