Vegetable Cheese Lasagna - cooking recipe

Ingredients

4 tsp. margarine
3 c. thinly sliced mushrooms
4 tsp. olive oil
1 c. chopped onions
6 garlic cloves, minced
14 to 15 oz. can tomato sauce
1 c. canned diced tomatoes
1 1/2 tsp. salt, divided
1 tsp. each: oregano leaves and basil leaves
1/2 tsp. pepper, divided
1 bay leaf
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
15 oz. carton part skim Ricotta cheese
1 egg, beaten or 1/4 c. egg substitute
8 oz. pkg. lasagna noodles, uncooked
12 oz. shredded Monterey Jack cheese, divided

Preparation

Mushroom Layer:
In a 10-inch skillet, heat margarine over medium heat until bubbly and hot; add mushrooms and saute, stirring occasionally, until mushrooms are lightly browned and cooked through, 2 to 3 minutes.
Remove from heat and set aside.