Spinach And Mushroom Lasagna(Serves 8)

• 1 lb. lasagna noodles
• 4 tsp. olive oil
• 4 cloves garlic, minced
• 1 lb. mushrooms, sliced
• salt to taste
• freshly ground black pepper
• 1/4 tsp. dried oregano
• 4 bunches fresh spinach, washed and stemmed
• 2 c. low-fat Ricotta cheese
• pinch of nutmeg
• 2 c. basic tomato sauce (homemade, jarred or canned)
• 1 c. shredded low-fat Mozzarella cheese
• 1/2 c. breadcrumbs

1. Bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.

lasagna noodles, olive oil, garlic, mushrooms, salt, freshly ground black pepper, oregano, fresh spinach, lowfat ricotta cheese, nutmeg, tomato sauce, mozzarella cheese, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23236 (may not work)