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Mushroom Lasagna With White Sauce

60 Minutes
403 Calories
17 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. Steam carrots and broccoli until tender. Set aside.
  3. In a large bowl combine the ricotta cheese, egg whites, parsley, Parmesan cheese, garlic powder, onion powder, and salt-free seasoning. Mix well and set aside.
  4. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add sliced mushrooms and sauté for 2 to 3 minutes.
  5. In a small bowl combine the milk, flour, and salt and add to the skillet. Stir with a wire whisk for 4 to 5 minutes until thickened. Remove from heat and set aside.
  6. Cut the cooked lasagna noodles in half to make 12 pieces.
  7. Spray a medium-size baking dish with nonstick cooking spray.
  8. In the dish layer the mushroom sauce, lasagna noodles, and ricotta cheese mixture, ending with the sauce. Top with mozzarella cheese.
  9. Cover and bake for 30 to 35 minutes. Let sit for 5 minutes before serving.
  10. Makes 4 servings.


  • Calories 403
  • Sodium 620mg
  • Fat 8g
  • Protein 27g
  • Carbs 51g
  • Fiber 4g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 403
% Daily Value
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 620mg 26%
Total Carbohydrate 51g 17%
Dietary Fiber 4g 16%
Total Sugars 12g
Protein 27g
Calcium 489mg 49
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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Vasanti. Tahal

Great recipes


Didn't care for the feta I would use a different cheese next time.

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