1 tbsp. + 1 tsp. butter
3 c. thinly sliced mushrooms (opt.)
1 tbsp. + 1 tsp. olive oil
1 c. chopped onions
1/2 tsp. garlic liquid
1 1/2 c. tomato sauce
1 c. canned Italian tomatoes (with liquid)
1 1/2 tsp. salt, divided
1 tsp. each oregano, basil
1/2 tsp. pepper, divided
2 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained (2 c.)
2 c. part skim ricotta cheese
1 egg, beaten
8 oz. uncooked lasagna macaroni, cooked according to directions
11 oz. shredded Monterey Jack cheese, divided

Drain and dice tomatoes, reserving liquid.

In 10" skillet melt butter and add mushrooms and saute, stirring occasionally (about 2 to 3 minutes). Remove from heat and set aside. In 3 quart saucepan heat oil and add onions, garlic and cook until onions are softened, 1 or 2 minutes. Add tomato sauce, tomatoes, 3/4 teaspoon salt, basil, oregano, and 1/4 teaspoon pepper. Mix well. Reduce heat, cover and let simmer 25 to 30 minutes.

In medium mixing bowl combine spinach, ricotta cheese, egg and remaining salt and pepper; mix well.

Preheat oven to 350 degrees. In bottom of 9"x13"x2" baking dish, spread 1/2 cup tomato mixture. Arrange 3 strips of lasagna macaroni overlapping edges. Spread 1/2 spinach mixture, 1/2 mushrooms (if used), 1/2 cup tomato mixture and sprinkle with half the Monterey Jack cheese.

Arrange remaining lasagna noodles the same way and add most of the remaining ingredients in same manner. Top with 3 more lasagna macaroni and leftover tomato mixture and cheese. Bake for 40 to 50 minutes.