Submitted by:
Connie J. Buss, RD, LD, CDE

Ingredients:

• Lasagna noodles (12 items) (try to but the ones which do not need to be pre-cooked)
  
• 2 cups low fat ricotta cheese
  
• 2 eggs
  
• 1 tbsp chopped parsley
  
• 1 cup parmesan cheese
  
• 2 (9 oz each) packages frozen spinach, thawed, drained
  
• 8 oz package of fresh mushrooms, sliced
  
• 1 tbsp no trans fat margarine
  
• 1 small can sliced pitted black olives (4.25 oz)
  
• 1 can (12 oz) spaghetti sauce (no added salt)
  
• 1 medium can stewed/crushed tomatoes (12 oz)
  
• 8 oz grated part-skim mozzarella cheese
  
• No-stick spray

Directions: 

1. Cook the lasagna noodles if they need to be pre-cooked. Combine ricotta cheese, eggs, parsley & ½ cup parmesan cheese.
   
2. Brown mushrooms in margarine in non stick skillet at medium heat.
   
3. Place 3 lasagna noodles in the bottom of 9 x 13” pan (spray first with no stick spray)
4. Spread 1/3 of the cheese mixture on top.
   
5. Layer 1/3 spinach, mushrooms and olives on top.
   
6. Spread on spaghetti sauce and tomatoes next.
   
7. Repeat layers twice: noodles, ricotta, spinach, mushrooms, olives, spaghetti sauce, tomatoes, then top with mozzarella cheese and the remaining ½ cup Parmesan cheese.
   
8. Bake at 375 degrees for 45 minutes; let sit for 15 minutes before serving.
   
   
   

Servings:
6 servings.

Other Presentation ideas:
Garnish with parsley and fresh tomato.

Menu suggestions:
Serve with green salad.