Spinach Lasagna (Vegetarian)

12 uncooked lasagna noodles

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

2 cartons (15 ounces each) fat-free ricotta cheese

1 egg

1 egg white

1 cup grated Parmesan cheese, divided

1 garlic clove, minced

1 teaspoon dried basil

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

3 cups (12 ounces) shredded part-skim mozzarella cheese

2 cans (15 ounces each) tomato sauce

Cook noodles according to package directions. Rinse in cold water; drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese. In a 13x9 baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times. Bake, uncovered, at 375 degrees for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.