Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
Preheat oven to 375°.
Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
Just tried this for some friends it was very well recieved and minimum fuss to make. I made my own marinara sauce which i think added a bit more depth of flavour to a bought one. Worth ago as a vegeterian option to a classic. I served it with a simple mixed leave salad with a raspberry vinegarette.
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