4 lasagna noodles (3 oz.)
1 c. ricotta cheese
1/2 tsp. dried basil, crushed
1/4 tsp. pepper
1/4 tsp. dried oregano, crushed
1 (10 oz.) pkg. frozen chopped spinach
2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 1/2 c. sodium-reduced spaghetti sauce
4 oz. sliced Mozzarella cheese

Cook noodles according to package directions, except omit salt. Drain. Rinse with cold water; drain again. Stir together ricotta cheese, basil, pepper, and oregano.

Cook frozen spinach according to package directions, except omit salt. Drain well. In a microwave-safe 1-quart casserole, combine mushrooms, onion, and 1/4 cup water. Micro-cook, covered, on 100% power (high) 3 to 4 minutes or until tender, stirring once. Drain well. Stir in spaghetti sauce. Cook, covered, on high about 3 minutes or until mixture is heated through, stirring once.

Arrange 2 lasagna noodles in a microwave-safe 10x6x2 inch baking dish, cutting to fit. Spread half the ricotta mixture over noodles; top with half the Mozzarella. Top with cooked spinach and half the spaghetti sauce mixture. Layer with remaining noodles, ricotta cheese mixture, Mozzarella cheese, and spaghetti sauce mixture.

Cook, uncovered, on 70% power (medium-high) 13 to 15 minutes or until heated through, giving dish a half turn after 8 minutes. Let stand 10 minutes before serving. Makes 6 servings.