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Vegetable-Cheese Lasagna
3 cups thinly sliced fresh mushrooms
1 tablespoon plus 1 teaspoon butter or margarine, melted
1 cup chopped onion
6 cloves garlic, minced
1 tablespoon plus 1 teaspoon olive oil
15-ounce can tomato sauce
1 cup Italian-style tomatoes, drained and diced
1 1/2 teaspoons salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper, divided
1 bay leaf
8-ounce package lasagna noodles
2 10-ounce packages frozen chopped spinach, thawed and drained
2 cups part-skim ricotta cheese
1 large egg, beaten
2 3/4 cups shredded Monterey Jack cheese
Saute mushrooms in butter in a large skillet over medium-high heat,
stirring constantly, until tender. Remove from heat; set aside.
Saute onion and garlic in oil in a saucepan over medium-high heat,
stirring constantly, until tender. Add tomato sauce, tomatoes, 3/4
teaspoon salt, basil, oregano, 1/4 teaspoon pepper, and bay leaf.
Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring
occasionally. Remove bay leaf. Set tomato mixture aside.
Cook lasagna noodles according to package directions; drain well,
and set aside.
Combine remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper,
spinach, ricotta cheese, and egg; stir well. Set aside.
Spread 1/3 of reserved tomato mixture in bottom of a lightly greased
13 x 9 x 2-inch baking dish. Layer half of lasagna noodles, half
of spinach mixture, and half of mushrooms in order listed. Top with
1/3 tomato mixture and 1/2 of Monterey Jack cheese. Top with
remaining lasagna noodles, spinach mixture, mushrooms, tomato
mixture, and Monterey Jack cheese in order listed. Cover and bake
at 350: for 40 minutes; uncover and bake an additional 10 minutes.
Let stand 15 minutes before serving.
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