1 tbsp. and 1 tsp. butter
3 c. thinly sliced mushrooms
1 tbsp. and 1 tsp. olive oil
1 c. chopped onions
3 garlic cloves, minced
1 1/2 c. tomato sauce
1 c. tomatoes with liquid, diced
1 1/2 tsp. salt, divided
8 oz. lasagna noodles
11 oz. shredded Monterey Jack cheese, divided
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper, divided
1 bay leaf
2 pkgs. (10 oz. each) frozen chopped spinach (thawed and well drained)
2 c. part skim Ricotta cheese
1 egg, beaten

Heat butter, add mushrooms and saute, stirring occasionally until mushrooms are lightly browned and cooked through (2 to 3 minutes). Set aside. In saucepan heat oil, add onions and garlic and saute until onions are softened (1 to 2 minutes). Add tomato sauce, tomatoes with liquid, 3/4 teaspoon salt, the oregano and basil, 1/4 teaspoon pepper and bay leaf. Mix well. Simmer for 25 to 30 minutes. Discard bay leaf.

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

In 13 x 9 x 2 pan spread 1/2 cup tomato mixture. Arrange 1/2 of lasagna noodles lengthwise overlapping edges slightly. Spread 1/2 of spinach mixture over noodles and top with 1/2 of mushrooms. Sprinkle with 1/2 of Monterey Jack cheese. Repeat layers with remaining lasagna noodles. Going crosswise in dish. (Keeps it from falling apart when served).

Bake until lasagna is cooked through and cheese is lightly browned. 40 to 50 minutes at 350 degrees.

May use other garden vegetables as desired.

Yields 8 to 10.