Ingredients:

16 Whole Wheat Lasagne Noodles
1 32 Oz Tub Ricotta Cheese
3-4 Egg Whites
6 White Mushrooms
4 Green Peppers
2 Red Peppers
3 Cloves Garlic, crushed
1 28 Oz Can Tomatoes
1 16 Oz Can Tomato Sauce
Method:

Mix ricotta & egg whites, then spread some tomato sauce over bottom of pan.

Layer noodles over sauce. Mix vegetables, tomatoes and remaining sauce.

Alternate layers between sauce mix, noodles, and ricotta/egg mixture.

End with sauce and vegetable mix and cover with foil and bake at 375 for
an hour.

Cool & serve.

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