Vegetable Lasagna - cooking recipe

Ingredients

6 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
1 c. part skim Ricotta cheese
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
2 c. sliced fresh mushrooms
1/2 c. chopped onions
1 1/2 c. spaghetti sauce
1 c. shredded Mozzarella cheese (4 oz.)
2 Tbsp. finely shredded Parmesan cheese

Preparation

Cook noodles according to package directions.
Omit salt. Drain, rinse with cold water and drain again.
Cook spinach according to package directions and omit salt.
Drain well.
Stir together Ricotta cheese, basil, oregano, and 1/4 teaspoon of salt in small mixing bowl.
Combine mushrooms, onions and 1/4 cup water in microwave-safe 1-quart casserole.
Microcook, covered, on 100% power (High) for 3 to 4 minutes or until tender, stirring once. Drain well.
Stir in spaghetti sauce and cook covered on High, about 3 minutes or until mixture is heated through, stirring once.