Ingredients

• 10-ounce package frozen chopped spinach, thawed and squeezed
• 4 oz. can mushroom pieces, drained and minced
• 1 tsp. extra virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp. oregano
• 15-ounce carton fat-free ricotta cheese
• 1/4 cup grated Romano or Parmesan cheese
• 4 cups tomato sauce
• 16 oz. lasagna noodles, uncooked

Directions

• Preheat oven to 375 degrees.
• Saute spinach and mushrooms in a teaspoon of extra virgin olive oil, minced garlic, and oregano.
• Combine spinach mixture with ricotta cheese and grated cheese.
• Place a small amount of tomato sauce in the bottom of 13 x 9 baking pan or lasagna pan.
• Place a layer of uncooked lasagna noodles on top of sauce.
• Spoon about a third of spinach/cheese mixture on top of noodles.
• Spread more sauce on top of spinach/cheese layer.
• Continue with alternating layers of noodles, cheese mixture, and sauce.
• Cover with foil. Bake at 375 degrees for 50 minutes.

Serves: 8

Note: No need to boil the noodles!