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Mushroom & Spinach Lasagne

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      Title: MUSHROOM & SPINACH LASAGNE
 Categories: Entree
      Yield: 8 Servings
 
     10 oz Wholewheat lasagne; cooked,
           -drained
      1 tb Olive oil
      1    Onion; chopped
      4    Garlic clove; minced
      8 oz Mushroom; sliced
      1    Frozen chopped spinach
      1 ts Salt
    1/2 ts Fresh ground black pepper
    1/4 ts Nutmeg
     15 oz Lowfat ricotta cheese
      1    Egg
  1 1/2 c  Lowfat mozzarella cheese;
           -grated
      1 c  Canned tomato sauce
 
  Preheat the oven to 400 degrees F.  Warm the oil in a large,
  non-stick skil let over low heat.  Add the onion and garlic. Cook
  until the onion is soft , about 5 minutes, stirring occasionally. Add
  the mushrooms and turn the h eat up to medium.  Cook the mushrooms
  until almost all the liquid has evapo rated. Add the spinach.
  Increase the heat to high, and stir until almost all the liquid has
  cooked away.  Stir in the salt, pepper and nutmeg. Set the mixture
  aside. Stir the egg into ricotta. TO ASSEMBLE: Set aside 1/2 cup
  mozzarella.  Spread half the tomato sauce o nto the bottom of a
  9-x-12 inch glass or ceramic lasagne dish. Lay one-thi rd of the
  pasta over the tomato sauce. Spread half the ricotta over the pa sta
  and then half the spinach mixture over the ricotta. Sprinkle on 1/2
  cu p mozzarella. Cover with another layer of pasta and then repeat
  the ricott a, spinach and mozzarella layers.  Lay the remaining pasta
  on top. Spread the rest of the tomato sauce over the pasta and then
  sprinkle the 1/2 cup of mozzarella on top of the lasagna.  Bake 45
  minutes, until brown on top and bubbling.
  
  NOTES : Lowfat cheeses, spinach and whole wheat lasagne noodles boost
  the n utrition content of this dish.
 
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