A lighter version of the classis Italian dish.
Preheat oven to 375 degrees
If you are using dried lasagna sheets- boil a large pot of water. Add 2 Tablespoons Kosher salt to water. Add lasagna sheets and stir to ensure they do not stick together. Cook according to the package directions-about 8 minutes. Drain the sheets and lay on a cookie sheet sprayed with cooking spray until ready to use.
If using fresh pasta sheets cut them in half.
In a skillet heat olive oil over medium high heat. Add onions and mushrooms. Cook until soft and all moisture is out of mushrooms. About 5 minutes.
In a medium sized bowl, whisk egg whites with an electric hand mixer or whisk until medium peaks are formed.
To the egg whites add onions, mushrooms, spinach, ricotta, 1/2 of the Parmesean and basil. Mix well and seaon with salt and pepper.
Lay out lasagna sheets on cutting board. Place about 2-4 Tablespoons spinach mixture on the top third of the pasta sheet. Roll into a tube.
In a 13 x 9 inch baking dish spray with cooking spray. Spoon about 1 cup marinara sauce on bottom. Place rolled pasta seam side down in baking sheet.
Spoon the remaining sauce on top of cannelloni. Top with mozzarella and remaining Parmesean.
Cover with foil and bake 25-30 minutes or until heated through. Let cool then serve with extra sauce.
Be sure to place the thawed spinach in a heavy duty paper towel or kitchen towel and squeeze all the liquid out. There is lots of water in spinach and it will make your cannelloni soggy.
If you want to add more vegetables place in the skillet with the onions and mushrooms.