Vegetable Lasagna (Serves 8)

6 uncooked lasagna noodles
1/2 cup chopped onion
1 cup thinly sliced fresh mushrooms, (2 and 1/2-ounces)
3/4 teaspoon garlic powder
2 tablespoons water
1 cup lowfat part-skim ricotta or cottage cheese
1/2 cup shredded carrot
1 (10-ounce) package frozen chopped spinach,
   thawed, squeezed dry
2 egg whites
1/4 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1 (14-ounce) jar spaghetti sauce
1 cup shredded lowfat part-skim mozzarella cheese

1. Cook lasagna noodles to desired doneness as directed on     package. Drain; rinse with hot water.

2. Spray medium nonstick skillet with nonstick cooking     spray. Add onion, mushrooms and garlic powder; cook     and stir 1 minute.

3. Add water; cover and cook 3-4 minutes until
    crisp-tender.

4. In small bowl, combine ricotta cheese, carrots, spinach     and egg whites, 2 tablespoons Parmesan cheese and salt;     mix well.

5. In ungreased 8x12-inch baking dish, layer half of the     cooked noodles, half of the sauce, half of the mushroom     mixture and half the ricotta cheese mixture; repeat     layers.

6. Sprinkle with mozzarella cheese and remaining 2     tablespoons Parmesan cheese.

7. Bake in preheated 350 degree oven 30-35 minutes until     hot and bubbly. Let stand 10 minutes before serving.