Artichoke Spinach Lasagna


    8 ounces whole wheat lasagna
    15 ounces lowfat Ricotta cheese
    20 ounces frozen spinach, thawed and drained
    8 1/2 ounces canned artichoke hearts, drained and chopped
    2 fl. oz. egg substitute
    Italian Seasoning, to taste
    Garlic Powder, to taste
    1 jar Ragu Mushroom Pasta Sauce
    8 ounces mozzarella cheese, part skim milk
    1/4 cup grated parmesan cheese


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