Recipe courtesy of Melissa Walters of Greencastle, Pa.
1.0 32-ounce jar chunky vegetable marinara sauce
1.25 cups water
0.5 teaspoon garlic, minced
1.0 egg white
1.0 cup ricotta cheese
0.125 teaspoon nutmeg
1.0 8-ounce box lasagna noodles, uncooked
2.0 10-ounce packages chopped spinnach, defrosted and well-drained
1.0 small package carrots, shredded
1.5 cups mozzarella cheese, shredded
0.25 cup Parmesan cheese, grated
Preheat oven to 375 degrees. In large bowl thoroughly mix marinara sauce, water and garlic. Set aside. In medium bowl, beat egg white, stir in ricotta cheese.
Spray non-stick vegetable spray on 13-by-9-by-2 inch baking dish. Spread 1/2 cup sauce over bottom of dish. Arrange 1/3 of uncooked noodles over the sauce. Spread ricotta mixture over the noodles.
Place another 1/3 of the noodles over the ricotta mixture then an even layer of spinach, carrots and remaining noodles. Pour sauce over all. Top with mozzarella cheese, then sprinkle with Parmesan cheese.
Cover with foil. Bake for about 1 hour. Foil may be removed during the last 15 minutes to brown. Serves 6.