2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 teaspoons dried basil, divided
3/4 teaspoon ground red pepper, divided
1 (15-ounce) container fat-free ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed
1 cup shredded carrots
1/2 cup shredded Parmesan cheese
1/4 cup egg substitute
1/2 teaspoon garlic powder
1 (26-ounce) jar pasta sauce
Vegetable cooking spray
1/2 (16-ounce) package won ton wrappers
Stir together 1 cup mozzarella cheese, 1 teaspoon basil, 1/4 teaspoon basil, 1/4 teaspoon pepper, ricotta, and next 5 ingredients in a large bowl.
Stir together sauce and remaining 1/2 teaspoon each of basil and red pepper. Spread 1/2 cup basil sauce mixture over bottom of a 13- x 9-inch baking dish coated with cooking spray.
Arrange 1 layer of won ton wrappers over sauce, slightly overlapping wrappers. Top with one-third cheese mixture. Spoon one-third remaining basil sauce over cheese mixture. Repeat layers twice, ending with basil sauce. Sprinkle with remaining 1 cup mozzarella cheese.
Bake at 350 for 45 minutes or until bubbly and cheese melts. Let stand 10 minutes before serving.
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