Spinach-Mushroom Lasagna with Red Pepper Marinara

• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 large red peppers, roasted, seeded and peeled
• 1 egg, beaten
• 2-1/2 cups POLLY-O Original Ricotta Cheese
• 2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1 pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1/2 tsp. ground nutmeg
• 12 lasagna noodles, uncooked
• 2 tsp. olive oil
• 1 large sweet onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 lb. sliced fresh mushrooms

1. Heat oven to 350 degrees F.
2. Blend pasta sauce and peppers in blender until smooth.
3. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
4. Cook lasagna noodles as directed on package, omitting salt.
5. Meanwhile, heat oil in large nonstick skillet on medium heat.
6. Add onions; cook and stir 5 min.
7. or until crisp-tender.
8. Stir in mushrooms; cook 10 min.
9. or until tender and browned, stirring frequently.
10. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce.
11. Repeat layers twice.
12. Top with remaining noodles, sauce, mozzarella and Parmesan.
13. Cover with foil sprayed with cooking spray.
14. Bake 1 hour or until heated through, uncovering after 45 min.
15. Let stand 15 min.
16. before cutting to serve.

pasta sauce, red peppers, egg, pollyo original ricotta cheese, mozzarella cheese, parmesan cheese, ground nutmeg, lasagna noodles, olive oil, sweet onion, mushrooms

Taken from www.kraftrecipes.com/recipes/spinach-mushroom-lasagna-red-pepper-marinara-119281.aspx (may not work)