Pasta Lasagna: L Wholewheat Olive by Recipe Cottage

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	L Wholewheat Olive

		Whole Wheat Lasagna with Kalamata Olives 2 10-oz. pkg. fresh pre-washed, ready-to-eat salad spinach 15-oz. carton ricotta 1/2 c. or more chopped kalamata olives (about 26 olives, drained and pitted) 1/2 tsp. nutmeg 1/2 tsp. black pepper 1 lb. mushrooms with stems, cleaned and finely chopped 4 c. homemade or prepared marinara sauce 16 uncooked whole wheat lasagna noodles 3 cups grated mozzarella, preferably a low-moisture part-skim type a little olive oil Preheat oven to 350^F. If using fresh spinach, steam it in batches till just wilted and place in colander to drain; if using thawed, just drain. When at right temperature to handle, squeeze dry and chop roughly. Return to colander to continue draining. In a bowl, mix ricotta with olives, nutmeg and pepper. Set aside. In a lightly oiled nonstick skillet, saute mushrooms till they give up moisture and it evaporates, about 8 minutes. Set aside. in lightly oiled 9x14x2" baking dish, spoon just enouh sauce, tilting sides to spread, to cover bottom. Using small spatula, spread four uncooked noodles with a third of the ricotta-olive mixture. (It's easiest to do this while holdiing the noodles, not with them already in the pan.) Lay noodles in pan lengthwise, side by side, ends even, and top with 1/3 of the spinach and the mushrooms and 1/4 of the mozzarella and the sauce. Repeat paragraph above twice. End with four noodles topped with remaining remaining sauce spread all the way to edges of noodles. Top with remaining mozzarella. Attach about 16" of lightly oiled foil to ends of pan first, then crimp around all edges of pan to seal, forming a foil tent over lasagna. [ed.--For some reason, this tent method steams the noodles better.] Bake covered 45 minutes, then remove foil and baste top noodles with sauce from both ends of pan. Bake another 20-30 minutes uncovered. Let sit 15 min. before serving. Easiest to cut with a small serrated knife.