Spinach 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 1/2 tsp. salt, divided
• 1 c. canned Italian tomatoes, drained and diced (reserve liquid)
• 1 tsp. oregano leaves
• 1 tsp. basil leaves
• 1/2 tsp. pepper, divided
• 1 bay leaf
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed and drained
• 2 c. part-skim Ricotta cheese
• 1 egg, beaten
• 8 oz. lasagna, cooked
• 11 oz. shredded Monterey Jack cheese

1. In 10-inch skillet, heat margarine until bubbly and hot; add mushrooms and saute, stirring occasionally.
2. Remove from heat and set aside.
3. In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute until onions are softened, 1 to 2 minutes.
4. Add tomato sauce, tomatoes, 3/4 teaspoon salt and the bay leaf; mix well.
5. Reduce heat to low, cover and let simmer, stirring occasionally, for 25 to 30 minutes; remove and discard bay leaf.
6. In medium mixing bowl, combine spinach, Ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191498 (may not work)