Meaty Mushroom And Spinach Lasagna

Directions

1. Brown lean grnd beef in nonstick fry pan, cold. In Medium bowl, combine egg substitute, 1/2 c. of grated Parmesan cheese, spinach, garlic, onions and mushrooms. Add in liquid removed, cooled meat. Coat 9x9 inch pan or possibly 11x7 inch pan with vegetable oil spray. Place 1/2 c. red-pepper pasta sauce in bottom of pan. Top sauce with 2 cooked whole-wheat lasagna noodles (cut to fit), followed by half the beef-vegetable-egg mix, 1/3 c. remaining red-pepper pasta sauce and 1/3 of mozzarella cheese. Repeat this layer. Top dish with remaining lasagna noodles, red-pepper sauce and the rest of the mozzarella. Sprinkle with 1/4 c. grated Parmesan cheese. Bake, uncovered at 350 F. for 45 min.
2. Makes 6 servings.
3. NOTES : Bobbie's Notes: I did not have a 9x9" baking pan available so used a 7 1/2x11" glass baking dish and this was perfect for this dish. I I did not have to cut the noodles and it cut into 6 servings very easily. This dish was exceptionally good and very healthy.
4. This dish was dinner tonight. It was delicious and low fat too. I loved the flavor of this jarred sauce and we love anything with lots of mushrooms and cheese. We served it with a simple green salad and Italian bread.
5. * Classico makes this spicy red-pepper pasta sauce.