Low Fat Vegetable Lasagna

8 Servings

Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.