4 tsp. butter
3 c. thinly sliced mushrooms
4 tsp. olive oil
1 c. chopped onions
6 garlic cloves, minced
1 1/2 c. tomato sauce
2 c. part skim Ricotta cheese
1 1/2 tsp. salt, divided
1 c. canned Italian tomatoes, drained, reserving liquid and dice tomatoes
1 bay leaf
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. pepper, divided
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 egg, beaten
11 oz. shredded Monterey Jack cheese, divided
8 oz. uncooked lasagna macaroni, cooked according to package directions

In skillet, heat butter over medium heat until bubbly; add mushrooms and sauté 2 to 3 minutes. Remove from heat and set aside. In 3-quart saucepan, heat oil over medium heat; add onions and garlic and sauté 1 to 2 minutes. Add tomato sauce, tomatoes, 3/4 teaspoon salt, the oregano, basil, 1/4 teaspoon pepper and bay leaf; mix well. Reduce heat to low, cover and let simmer, stirring occasionally for 25 to 30 minutes. Remove and discard bay leaf.

Combine spinach, Ricotta, egg, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well.

Preheat oven to 350°F. In bottom of 9 x 13 baking dish, spread 1/2 cup tomato mixture; arrange half of lasagna macaroni lengthwise, overlapping edges slightly. Spread half spinach mixture evenly over macaroni and top with half of mushrooms; spread 1/2 cup tomato sauce over mushrooms and sprinkle with half Monterey Jack cheese. Arrange remaining macaroni crosswise in dish, cutting to fit and overlapping slightly. Spread remaining spinach mixture over macaroni, top with remaining mushrooms, tomato mixture and Monterey Jack cheese.

Bake until lasagna is cooked through and cheese is lightly browned, 40 to 50 minutes. Remove from oven and let stand 15 minutes before serving.

Makes 8 servings.