Veg-Cheese Lasagna - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. margarine
3 c. thinly sliced mushrooms
1 Tbsp. plus 1 tsp. olive oil
1 c. chopped onions
6 garlic cloves, minced
1 1/2 c. tomato sauce
1 c. Italian tomatoes, drain and dice (reserve liquid)
1 1/2 tsp. salt, divided
1 tsp. each: oregano and basil leaves
1/2 tsp. pepper, divided
1 bay leaf
2 (10 oz.) pkg. chopped spinach, well drained
2 c. part skim Ricotta cheese
1 egg, beaten
8 oz. uncooked lasagna (12 x 3-inch, prepared as directed)
11 oz. shredded Monterey Jack cheese, divided

Preparation

In 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.