Mushroom and Spinach Lasagne
| Yield: | 8 Servings |
| Categories: | Entrees |
| 10 | oz | Wholewheat lasagne; cooked, drained |
| 1 | tb | Olive oil |
| 1 | Onion; chopped | |
| 4 | Garlic clove; minced | |
| 8 | oz | Mushroom; sliced |
| 1 | Frozen chopped spinach | |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 1/4 | ts | Nutmeg |
| 15 | oz | Lowfat ricotta cheese |
| 1 | Egg | |
| 1 1/2 | c | Lowfat mozzarella cheese; grated |
| 1 | c | Canned tomato sauce |
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