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
1 1/2 c. tomato sauce
2 c. part skim Ricotta cheese
1 1/2 tsp. salt, divided
1 c. canned Italian tomatoes, drained, reserving liquid and dice tomatoes
1 bay leaf
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. pepper, divided
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 egg, beaten
11 oz. shredded Monterey Jack cheese, divided
8 oz. uncooked lasagna macaroni, cooked according to package directions

Preparation

In skillet, heat margarine over medium heat until bubbly; add mushrooms and saute 2 to 3 minutes.
Remove from heat and set aside.
In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute 1 to 2 minutes.
Add tomato sauce, tomatoes, 3/4 teaspoon salt, the oregano, basil, 1/4 teaspoon pepper and bay leaf; mix well.
Reduce heat to low, cover and let simmer, stirring occasionally for 25 to 30 minutes.
Remove and discard bay leaf.