Microwave Lasagne Layered With Spinach(Serves 8) - cooking recipe

Ingredients

8 uncooked (Yes, uncooked!) lasagne noodles
2 Tbsp. unsalted butter
1 medium onion, finely chopped (about 1 c.)
2 garlic cloves, finely chopped
4 oz. mushrooms, wiped clean and thinly sliced
28 oz. canned unsalted tomatoes, drained and coarsely chopped (reserve the juice)
4 Tbsp. unsalted tomato paste
1/4 c. red wine
1 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil
1/2 Tbsp. dried oregano or 1 Tbsp. chopped fresh oregano
2 Tbsp. dark brown sugar
1/2 tsp. salt
freshly ground black pepper
2 Tbsp. freshly grated Parmesan cheese
1 lb. part skim Ricotta cheese
1 egg white
1 lb. fresh spinach, rinsed, stemmed, blanched in boiling water for 1 minute, squeezed dry and chopped
8 oz. part skim Mozzarella cheese, thinly sliced

Preparation

(Takes only 20 minutes to assemble!)
To begin sauce, put butter in a 2-quart glass bowl, cover with lid or plastic wrap and microwave on High until the butter is melted.
Add onion, garlic and mushrooms and toss them until they are coated with butter. Cover bowl again and microwave on Medium High (70% power) for 2 minutes.
Add tomatoes, reserved tomato juice, tomato paste, wine, oregano, basil, sugar, salt and some pepper.
Stir well.
Cover bowl with a paper towel and microwave contents on High for 12 minutes, stirring every 4 minutes.
Stir in Parmesan cheese and set mixture aside.