Recipe(tried): Spinach and Mushroom Lasagna - June, here is a recipe I use a lot...

You should probably take Martha's advice tho, and make sure which diet will be best for your husband, first. This has lasagna noodles in it, wheat pasta could be substituted, if that would be better for him. Hope you enjoy it as much as we do, along with family, friends and neighbors. I make it a lot! It freezes well but the recipe can be cut in half or fourths with good results, too. The original recipe came from an old Cooking Light recipe years ago and has been adapted to our preferences. Enjoy!

SPINACH MUSHROOM LASAGNA

9 uncooked lasagna noodles
1 teaspoon olive oil
10 cups sliced mushrooms(sometimes I use all white mushrooms, but this is wonderful with a combination of different kinds, for example, reconstitued dry shitakes, porcini and fresh white or crimini)
1/2 teaspoon ground nutmeg (don't leave out!
3 cloves garlic, minced
30 oz. light ricotta cheese (I have used fat-free with no problem)
2 (10 oz. each) packages frozen chopped spinach, thawed, drained and squeezed dry (I have used steamed fresh spinach, drained well and chopped)
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
25.5 oz bottle fat-freee marinara sauce (or lowfat, many of them are)
3 cups shredded part-skim mozzarella
2 Tablespoons 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 med. heat. Add mushrooms and saute 3 minutes. Add nutmeg and garlic, saute 5 minutes. Set aside. (At this point, everyone in the nearby vicinity will want to know what wonderful thing you are making, the aroma is divine!)

Combine ricotta with spinach, 1/4 cup Parmesan,Italian seasoning, pepper and egg whites. Set aside.

Preheat oven to 375 degrees F.

Spread 1/2 cup marinara sauce in bottom of a 13x9"p baking dish 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. (Sometimes I use more sauce on top)

Cover and bake at 375 degrees F. for 40 minutes. Uncover;sprinkle with remaining 1 cup mozzarella and 2 Tablespoons Parmesan cheese;bake 10 minutes longer. Remove from oven and let stand 10 minutes before serving.

Makes 9 servings