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Ingredients
  • 9 uncooked gluten-free lasagna noodles
  • 1 teaspoon olive oil
  • 7 cups sliced mushrooms
  • 3 cups sliced shiitake mushroom caps
  • ½ teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 2 (15-ounce) containers part-skim ricotta cheese
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 6 tablespoons grated fresh Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 3 large egg whites
  • 1 (25.5-ounce) jar gluten-free marinara sauce
  • Cooking spray
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • Fresh oregano leaves (optional)
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