Mmmm ... yummy! I followed the tips of several other reviewers and used fresh mushrooms and spinach, 3 cloves of garlic, only one 28 ounce can of crushed tomatoes, and ricotta cheese. I also added 2 carrots, and some leftover broccoli stems. I omitted the brown sugar (the carrots add enough sweetness) and the salt (all that cheese has enough salt, and my crushed tomatoes contained salt too). To simplify the preparation, rather than sautéing the vegetables in olive oil, I chopped the onion, garlic, carrots and broccoli stems finely in the food processer and stirred them into the tomato sauce. The zucchini I sliced very thinly with a cheese slicer and used the slices to layer like the lasagna noodles. Same with the fresh mushrooms. I used uncooked whole wheat lasagna noodles, layering it so the wettest layers (sauce, zucchini) were touching the noodles. I just spread the washed fresh spinach over the ricotta mixture as another layer, rather than chopping it and mixing it in. It needed a little over an hour to bake, because of the raw ingredients, but also because I prepared it at high altitude. The changes I made reduced the calories to 240, fat to 8.1g, sodium to 441.2 mg, and carbs to 25.9g. This is based on 12 servings, for comparison, although I agree with other reviewers that serving this as a main dish to 12 people would make for rather small servings.
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Mmmm ... yummy! I followed the tips of several other reviewers and used fresh mushrooms and...