12 oz. shredded mozzarella cheese, divided
1 (15 oz.) container low-fat ricotta cheese
2 eggs
1/4 c. chopped parsley
1/2 tsp. pepper
Dash nutmeg
2 tbsp. butter
2 tbsp. olive oil
1-1/2 c. chopped onions
1-1/2 c. chopped mushrooms
1 clove garlic, minced
1/4 c. Marsala
2 (10 oz.) pkgs. frozen chopped spinach, thawed & drained
9 lasagna noodles

2 tbsp. all-purpose flour
1/8 tsp. ground red pepper
2 c. grated Parmesan cheese
1/2 lb. thinly sliced boiled ham (about 10 slices)

Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish. In bowl, mix 2 cups of the mozzarella and next 5 ingredients. In skillet, heat butter and oil over medium heat. Add onion, mushrooms and garlic. Cook 5 minutes. Add Marsala. Cook until liquid has evaporated. Remove 1/2 cup of the mushroom mixture; set aside. Add spinach to skillet. Cook 2 to 3 minutes. Stir in ricotta mixture.

Cook lasagna noodles according to package directions. Drain. To prepare sauce, in medium saucepan, combine flour and 1/4 cup Half & Half until smooth. Stir in remaining Half & Half and pepper. Cook, stirring frequently over medium heat until slightly thickened. Stir in cheese.

To assemble, spread 1/4 cup sauce over bottom of baking dish. Layer three noodles over sauce. Spread half of the filling over noodles. Top with five slices of ham and cover with 1/3 of the remaining sauce. Repeat layers of noodles, filling and sauce. Top with remaining noodles and ham and sprinkle with the reserved mushroom mixture. Cover with remaining sauce and mozzarella. Bake 35 to 40 minutes.