Spinach 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 1/2 tsp. salt, divided
1 c. canned Italian tomatoes, drained and diced (reserve liquid)
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. pepper, divided
1 bay leaf
2 pkg. (10 oz. each) frozen chopped spinach, thawed and drained
2 c. part-skim Ricotta cheese
1 egg, beaten
8 oz. lasagna, cooked
11 oz. shredded Monterey Jack cheese

Preparation

In 10-inch skillet, heat margarine until bubbly and hot; add mushrooms and saute, stirring occasionally.
Remove from heat and set aside.
In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute until onions are softened, 1 to 2 minutes.
Add tomato sauce, tomatoes, 3/4 teaspoon salt and the bay leaf; mix well.
Reduce heat to low, cover and let simmer, stirring occasionally, for 25 to 30 minutes; remove and discard bay leaf.
In medium mixing bowl, combine spinach, Ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well.