8 oz. uncooked lasagna noodles
1 eggplant, thinly sliced into rounds
1 c. spaghetti sauce (no oil)
1 lg. bunch fresh spinach, stems removed
1 tsp. oregano
1 1/2 c. fresh mushrooms, sliced
1 onion, chopped

Cook noodles, remove from water immediately, and separate. Spray 9 x 14 inch baking dish with non-stick. Layer first with noodles, then with eggplant. Spread 4 tablespoons of sauce over this. Layer again with noodles and top with remaining sauce, mushrooms, and onion. Sprinkle with Parmesan, if desired. Cover with foil and bake at 350 degrees for 45 minutes. Cut into squares after allowing to cool. To serve, layer 2 squares together for thickness. Serves 4.