|Canned crushed tomatoes/Low-sodium canned tomatoes||3 Cup (48 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Red wine/Grape juice||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Egg whites||4 , lightly beaten|
|Cottage cheese ricotta||1 1⁄2 Cup (24 tbs)|
|Lasagna noodles||8 Ounce, cooked until al dente and well drained in a colander|
|Fresh spinach||1 Pound, well washed, drained, and chopped|
|Reduced-fat mozzarella||4 Ounce, grated|
Place tomatoes, mushrooms, red peppers, carrot, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan.
Simmer for 20 minutes.
Preheat oven to 350 degrees.
Mix together the egg whites and the ricotta or cottage cheese.
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13-inch casserole.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
Bake for 35 minutes.
Let stand for 15 minutes before cutting.