1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, crushed or 1/4 tsp. garlic powder
2 tbsp. vegetable oil
1 1/2 c. mushrooms, sliced
14 oz. tomato sauce
5 1/2 oz. tomato paste
1 tsp. salt, first amount
1 tsp. sugar
1/2 tsp. oregano
1/4 tsp. each pepper, thyme & basil
6-8 lasagne noodles, cooked
1/2 lb. ricotta or dry cottage cheese
1 egg
2 tbsp. chopped parsley
1/2 tsp. salt, second amount
2 c. chopped, cooked spinach
8 oz. mozzarella, sliced
1/4 c. grated Parmesan cheese

Cook onion, celery and garlic in the oil until soft. Add mushrooms, cook 2-3 minutes. Stir in next 8 ingredients. Simmer for 10 minutes. Mix ricotta with egg, parsley and salt.

Spread 1/2 cup of tomato sauce mixture in the bottom of a 9 x 13 inch pan. Arrange half the noodles over sauce. Put half the ricotta mixture onto noodles, then half the well drained spinach, half the tomato sauce mixture, half the mozzarella. Repeat from the noodle layer. Sprinkle with Parmesan. Bake at 350 degrees for 30-40 minutes. Let stand a few minutes before cutting.