2 c. peeled tomatoes
4 (8 oz.) cans tomato sauce
2 tsp. salt
3 tsp. oregano
1/4 tsp. pepper
2 tsp. onion salt
1 lb. mushrooms, sauteed
2 boxes whole wheat lasagne noodles
1 lb. canned spinach - squeeze out liquid
1/2 lb. Ricotta cheese
1 1/2 lbs. Mozzarella cheese
1 1/2 lbs. Monterey Jack cheese

Simmer tomatoes, tomato sauce, salt, oregano, pepper, onion salt, and mushrooms, 1 1/2 hours. Cook noodles as directed.

LAYER: 1/4 sauce, 1/3 noodles, 1/4 sauce, spinach, 1/3 cheese, 1/3 noodles, 1/3 sauce, 1/3 cheese. Cover with foil. Poke holes. Bake at 375 degrees for 40 minutes until bubbly. Remove foil and place in oven to brown cheese.