1 tbsp. plus 1 tsp. butter
3 c. sliced mushrooms
1 tbsp. plus 1 tsp. olive oil
1 c. chopped onions
6 garlic cloves, minced
1 1/2 c. tomato sauce
1 c. canned tomatoes, drain & dice, reserve liquid
Salt
1 tsp. each oregano & basil
1/2 tsp. pepper, divided
1 bay leaf
2 pkg. chopped spinach, thawed & well drained
2 c. part skim ricotta cheese
1 egg, beaten
8 oz. lasagna noodles, cooked
11 oz. shredded Monterey Jack cheese

In 10 inch skillet heat butter. Add mushrooms and saute until lightly browned and cooked through 2 to 3 minutes. Set aside.

In 3 quart saucepan heat oil, add onions and garlic. Saute until onions are softened. Add tomato sauce, tomatoes, 3/4 teaspoon salt, oregano, basil, 1/2 teaspoon pepper and bay leaf. Simmer over low heat 25-30 minutes. Remove bay leaf. In medium bowl combine spinach, ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper; mix well.

Preheat oven to 350 degrees. In bottom of 13 x 9 x 2 inch baking dish spread 1/2 of tomato mixture, arrange half of the lasagna noodles in dish. Spread half of the spinach mixture evenly over noodles and top with half the mushrooms, spread 1/2 cup tomato mixture and sprinkle with half of the Monterey Jack cheese. Arrange remaining noodles over the cheese. Spread remaining spinach mixture over noodles, top with remaining mushrooms, tomato mixture and Monterey Jack cheese. Bake until lasagna is cooked through and cheese is lightly browned, 40-50 minutes. Remove and stand 15 minutes. A Weight Watchers recipe providing 2 1/2 protein, 1 bread, 2 1/2 vegetables, 1 fat. Makes 8 servings.