Spinach and Mushroom Lasagna

• 9 whole wheat lasagna noodles
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 4 cups mushrooms, sliced
• 3 garlic cloves, minced
• 1 (10 ounce) bag Baby Spinach, washed and dried
• 2 cups tomato sauce
• pepper
• 1 cup reduced-fat feta cheese
• 1 (475 g) container light ricotta cheese
• 2 cups light mozzarella cheese, shredded

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook the lasagna noodles according to package directions.
3. Drain and set aside.
4. To make the sauce: Heat oil in a large sauce pan over medium heat.
5. Add onions and mushrooms and cook for 10 minutes.
6. Add garlic and spinach.
7. Cover and cook until the spinach is wilted.
8. About 5 minutes.
9. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated.
10. Add the tomato sauce and pepper.
11. To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles.
12. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese.
13. Repeat.
14. Place the final 3 noodles on top and cover with mozzarella cheese.
15. Bake for 30 minutes or until the cheese is starting to brown.

whole wheat lasagna noodles, olive oil, red onion, mushrooms, garlic, tomato sauce, pepper, feta cheese, ricotta cheese, mozzarella cheese

Taken from www.food.com/recipe/spinach-and-mushroom-lasagna-350172 (may not work)