1 pkg. lasagna noodles
8 oz. provolone cheese, shredded
16 oz. part-skim Mozzarella cheese, shredded and divided in half
1 pkg. frozen spinach, thawed and drained
1 tbsp. oregano
Dash pepper
32 oz. jar spaghetti sauce
1 lb. part-skim Ricotta cheese
1 egg
1 tsp. salt
1 lb. fresh shrimp, shelled and deveined
1 sm. pkg. fresh mushrooms, washed and sliced

In a large bowl, mix all ingredients except noodles and 8 ounces of Mozzarella. Cook lasagna noodles in boiling water for 10 minutes and drain. Grease a lasagna pan and pour a layer of spaghetti sauce on bottom. Line with a layer of noodles, then add a layer of the cheese/spinach/shrimp mixture. Repeat the layers again, ending with the remaining 8 ounces Mozzarella. Bake at 350 degrees for 1 1/2 hours.