Veg-Cheese Lasagna

• 1 Tbsp. plus 1 tsp. margarine
• 3 c. thinly 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. Italian tomatoes, drain and dice (reserve liquid)
• 1 1/2 tsp. salt, divided
• 1 tsp. each: oregano and basil leaves
• 1/2 tsp. pepper, divided
• 1 bay leaf
• 2 (10 oz.) pkg. chopped spinach, well drained
• 2 c. part skim Ricotta cheese
• 1 egg, beaten
• 8 oz. uncooked lasagna (12 x 3-inch, prepared as directed)
• 11 oz. shredded Monterey Jack cheese, divided

1. In 10-inch skillet, heat margarine over medium heat until bubbly and hot.
2. Add mushrooms and saute, stirring occasionally, until mushrooms are lightly browned and cooked through, 2 to 3 minutes.
3. Remove from heat and set aside.

margarine, mushrooms, olive oil, onions, garlic, tomato sauce, italian tomatoes, salt, oregano, pepper, bay leaf, chopped spinach, ricotta cheese, egg, lasagna, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839925 (may not work)