1 tbsp. plus 1 tsp. butter
3 c. thinly slied mushrooms
1 tbsp. plus 1 tsp. olive oil 1 c. chopped onions
1 1/2 c. tomato sauce
1 c. canned Italian tomatoes, with liquid, drain and dice tomatoes, reserving liquid
1 tsp. oregano laves
1 tsp. basil leaves
6 cloves garlic, minced
1 bay leaf
1/2 tsp. pepper, divided
2 (10 oz. each) pkg. frozen chopped spinach, thawed and well drained
2 c. part skim ricotta cheese
1 egg, beaten
8 oz. uncooked lasagna noodles, cooked according to pkg.
11 oz. Monterey Jack cheese, shredded

In 10 inch skillet heat butter, over medium heat until bubbly and hot; add mushrooms and saute, stirring occasionally, until mushrooms are lightly brown and cooked through, 2-3 minutes. Remove heat and set aside. In 3 quart saucepan heat oil over medium heat; add onions and garlic, and saute until onion are softened, 1-2 minutes. Add tomato sauce, tomatoes, 3/4 teaspoon salt, oregano, basil, 1/4 teaspoon pepper, and bay leaf. Let simmer for 25-30 minutes, stirring occasionally; remove and discard bay leaf.

In medium mixing bowl, combine spinach, ricotta, egg, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well. Preheat oven to 350 degrees. In bottom of 13 x 9 inch pan spread 1/2 cup tomato mix. Arrange 1/2 of cooked lasagna noodles lengthwise in dish, overlapping slightly. Spread 1/2 spinach mixture evenly over noodles, top with 1/2 the mushrooms, spread 1/2 cup tomato mix, over mushrooms and sprinkle with 1/2 Monterey Jack. Repeat only layer noodles crosswise, overlapping slightly. Bake until cheese is lightly browned, 40-50 minutes. Remove from oven and let sit 10-15 minutes before serving. Serves 8.