12 uncooked whole wheat lasagna noodles
2 (15 oz.) cans tomato sauce (Italian herb)
2 (10 oz.) pkgs. frozen chopped spinach squeezed dry (use a ricer)
1 egg + 1 egg white
15 oz. carton low fat ricotta cheese (Galbani)
1 cup Parmesan cheese, divided
2 garlic cloves, minced
1 to 1-1/2 t. dried basil
1/2 t. pepper
1/4 t. ground nutmeg
3 c. part-skim mozzarella cheese, shredded
Cook noodles according to package directions. Rinse in cold water; pat dry and set aside.
In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 c. parmesan cheese, garlic, basil, pepper and nutmeg. In another medium-size bowl, combine mozzarella cheese and remaining Parmesan cheese.
In a 9 x 13-inch baking dish coated with nonstick cooking spray, layer 3 noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers 3 times.
Bake uncovered at 350 degrees for 45-50 minutes or until bubbly.
Let stand for 10-15 minutes before cutting.