1 box ( 1 lb / 454g ) Notta Pasta Fettuccine
1 tsp extra virgin olive oil
1/2 cup chopped fresh basil
1/2 tsp salt
1/2 tsp cracked black pepper
1 Tbsp olive oil
1 large onion, chopped
6 large cloves garlic, minced
1 lb (450g) baby portabellos, sliced
1 lb (450g) spinach , rinsed, stemmed & roughly chopped
1 12 oz (340g) jar roasted red peppers in water, drained and julienned
1 15 oz (425g) part-skim ricotta cheese
2 egg whites
1 tsp salt
1/2 tsp nutmeg
1/3 cup grated parmesan cheese
4 cups low fat spaghetti sauce
1/2 lb (225g) part skim milk mozzarella cheese, grated
1 Preheat oven to 375�F (190�C). Spray a 9" x 13" baking dish with nonstick cooking spray.
2 Boil Notta Pasta for 2 minutes. Drain. Shock in cold water to stop cooking action and drain again. Immediately toss with olive oil, basil, salt and pepper.
Set aside.
3 In a large nonstick pan, heat olive oil over medium heat. Saut� the onion and garlic for 3 minutes.
4 Add mushrooms. Saut�, stirring often, until the mushrooms begin to soften. Salt and pepper to taste.
5 Add the spinach, stirring just to wilt down. Drain any liquid from pan. Set aside.
6 In a medium size bowl, beat the ricotta cheese, egg whites, salt, nutmeg and parmesan cheese until well mixed. Set aside.
7 Add 1/2 of the Notta Pasta to the baking dish. Layer: 2 cups of sauce, spinach/mushroom mixture, red peppers, ricotta cheese spread, remaining Notta Pasta,
spreading to make sure there are no gaps, remaining 2 cups (500ml) of sauce.
8 Bake for 20 minutes. Remove from the oven. Evenly sprinkle top with mozzarella. Bake 20 minutes more. Let lasagna rest 10 minutes before cutting.