1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, crushed
2 tbsp. vegetable oil
1 1/2 c. mushrooms, sliced
14 oz. can tomato sauce
5 1/2 oz. can tomato paste
1 tsp. salt
1 tsp. sugar
1/2 tsp. oregano
1/4 tsp. each: pepper, thyme, basil
6 - 8 lasagne noodles, cooked
8 oz. ricotta cheese
1 egg
2 tbsp. chopped parsley
2 c. chopped, cooked spinach
8 oz. Mozzarella, sliced
1/4 c. Parmesan cheese, grated

Cook onion, celery and garlic in oil until soft. Add mushrooms, cook 2 - 3 minutes. Stir in tomato sauce, tomato paste, salt, sugar, oregano, pepper, thyme and basil. Simmer 10 minutes. Mix ricotta cheese with egg and parsley. Spread 1/2 cup sauce mixture in bottom of 9 x 13 inch pan. Arrange half the noodles over sauce. Put half the ricotta cheese mixture onto noodles, then half the well drained spinach, half the tomato sauce mixture, half the Mozzarella. Repeat from the noodle layer. Sprinkle with Parmesan. Bake at 350 degrees for 30 - 40 minutes. Let stand a few minutes before cutting.