1 lb. lasagna noodles, uncooked
1 c. diced onion
3 cloves crushed garlic
2 c. fresh mushrooms, sliced
2 tbsp. olive oil
2 lbs. spinach leaves (or 2 pkgs. frozen spinach leaves, cooked)
1 tsp. Italian seasoning
1/3 tsp. grated nutmeg
2 1/2 c. skim Ricotta cheese
1/2 c. Parmesan cheese
1/2 c. Mozzarella cheese
1 (16 oz.) jar prepared spaghetti sauce

Preheat oven to 350 degrees.

In frying pan saute onions, garlic, mushrooms in oil for 5 minutes. Add spinach leaves, Italian seasoning and nutmeg; continue cooking 5 more minutes.

In mixing bowl mix Ricotta and Parmesan cheese. Add 1 cup of spaghetti sauce; mix well.

Layer uncooked lasagna noodles in 2 quart baking dish. Spoon a layer of spinach mixture over noodles. Then dot with cheese mixture. Layer uncooked noodles, spinach mixture and cheese mixture. Layer uncooked noodles on top.

Pour remaining spaghetti sauce over entire baking dish. Sprinkle with Mozzarella cheese. Bake for 30 minutes at 350 degrees.