Foodtalk.org | Helping Georgians Eat Healthy and Get Moving

Ingredients

• 1 large egg
• 1 container (15 ounce) part-skim ricotta cheese
• 1 package (5 ounce) baby spinach, chopped
• 6-8 ounces Portobello mushroom caps or buttons, sliced
• 1 small zucchini, quartered lengthwise and thinly sliced
• 1 can (28 ounce) crushed tomatoes, no salt added
• 2 cans (14.5 ounce) diced tomatoes, no salt added
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper (optional)
• Cooking spray
• 8-10 whole grain lasagna noodles (about 6 ounces, or half of a box), uncooked
• 1 1/2 cups shredded part-skim mozzarella, divided