Vegetable-Cheese Lasagna

• 4 tsp. margarine
• 3 c. thinly sliced mushrooms
• 4 tsp. olive oil
• 1 c. chopped onions
• 6 garlic cloves, minced
• 1 1/2 c. tomato sauce
• 2 c. part skim Ricotta cheese
• 1 1/2 tsp. salt, divided
• 1 c. canned Italian tomatoes, drained, reserving liquid and dice tomatoes
• 1 bay leaf
• 1 tsp. oregano leaves
• 1 tsp. basil leaves
• 1/2 tsp. pepper, divided
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1 egg, beaten
• 11 oz. shredded Monterey Jack cheese, divided
• 8 oz. uncooked lasagna macaroni, cooked according to package directions

1. In skillet, heat margarine over medium heat until bubbly; add mushrooms and saute 2 to 3 minutes.
2. Remove from heat and set aside.
3. In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute 1 to 2 minutes.
4. Add tomato sauce, tomatoes, 3/4 teaspoon salt, the oregano, basil, 1/4 teaspoon pepper and bay leaf; mix well.
5. Reduce heat to low, cover and let simmer, stirring occasionally for 25 to 30 minutes.
6. Remove and discard bay leaf.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113795 (may not work)