Ingredients

• 8 to 12 of Lasagna noodles
• 1 cup (235 ml) of shredded mozzarella cheese

Sauce Layer

• 10 fluid ounces (285 ml) of canned mushrooms (drained)
• ½ teaspoon (2.5 ml) of cumin
• ½ cup (120 ml) of finely chopped onions
• ½ cup (120 ml) of chopped roasted red pepper
• 2 cloves of garlic (5-10 g) pressed
• 22 fluid ounces (640 ml) of diced tomatoes (drained)
• 8 fluid ounces (250 ml) of tomato sauce (divided)
• ½ teaspoon (2.5 ml) of Italian seasoning

Cheese Layer

• 16 ounces (450 g) of Ricotta cheese
• ¼ cup (60 ml) of grated parmesan cheese
• 2 large egg whites
• 4 tablespoons of breadcrumbs
• 5 ounces (140 mg) of chopped spinach.

Instructions

1. Prepare noodles according to package instructions. Drain and rinse before setting aside.

Sauce Layer

1. Using a well-oiled skillet add mushrooms and cumin. Sauté under medium-heat until mushrooms begin to brown.
2. Add onions, red pepper and garlic to the skillet. Sauté until onions are transparent.
3. Add diced tomatoes and tomato sauce to the skillet. Save 2 teaspoons (30 ml) for later.
4. Add Italian Seasoning and simmer for 10 to 15 minutes. Stir occasionally.
5. Remove from heat and set aside.

Cheese Layer

1. Carefully drain spinach and add to a large bowl.
2. Add ricotta cheese, parmesan cheese, egg whites, bread crumbs to the bowl.
3. Mix until you have a consistent finish at set aside.

1. Pre-heat oven to 350°F (180°C).
2. Use remaining two tablespoons (30 ml) of tomato sauce to coat the bottom of stoneware casserole dish or pan.
3. Layer three noodles at the bottom making sure they overlap slightly. Cover with half of the cheese layer.
4. Layers three noodles to they run perpendicular to the earlier layer, ensuring they overlap. Cover with half of the sauce layer.
5. Repeat previous two steps to make up remaining layers.
6. Top with shredded mozzarella cheese then place in the oven.
7. Bake for 45 minutes, remove from oven and let stand for 10 minutes.
8. Cut into appropriately sized slices. Ready-to-serve.