2 cloves garlic, chopped
1 lb. fresh mushrooms
2 tbsp. olive oil
8 oz. tomato sauce
1-1/4 tbsp. oregano
dash of pepper
1 lb. Ricotta cheese
8 oz. shredded Mozzarella
1/2 chopped onion
1 lb. 14 oz. canned tomatoes, chopped
1 tbsp. basil
8 oz. uncooked lasagna noodles
8 oz. grated Parmesan cheese

Sauté garlic, onion and mushrooms in olive oil. Add tomato sauce and tomatoes (plus juice.) Add spices. Spray Pam in 8 x 12 x 2-inch pan. Place 1/8 of sauce in bottom of pan. Put 3 uncooked noodles over sauce, then Ricotta, Mozzarella, sauce and Parmesan. Repeat 2 more times, end with Parmesan. Cover very tightly with aluminum foil.

Bake at 350°F for 1 hour. Let stand 10 to 15 minutes before serving.

Serves 8.