9 uncooked lasagna noodles

1 cup sliced fresh mushrooms

4 cloves garlic, Minced

2 eggs, beaten

2 tablespoons margarine or butter

1 (7-ounce) jar roasted rd bell peppers, drained and chopped

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 (15-ounce) container of ricotta cheese (fat-free)

1 1/4 cup shredded mozzarella cheese (part-skim), divided

3/4 cup grated Parmesan or Romano cheese

1 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

1 (30 1/2 -ounce) jar meatless spaghetti sauce (preferably chunky vegetable)

1 (30 1/2-ounce) jar mushroom marinara sauce

 

START TO FINISH: 1 HOUR| OVEN 375 DEGREES| MAKES: 8 SERVINGS

1.) Cook lasagna noodles until tender, but still firm. Drain noodles and rinse in cold water. (Drain well)

2.) Cook mushrooms and garlic in hot margarine until tender but not brown; stir in sweet peppers. Set aside

3.) Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs,       basil, oregano, and 1/4 teaspoon pepper. Stir mushroom and pepper mixture into spinach mixture.

4.) Mix the mushroom marinara sauce and the meatless spaghetti sauce and set aside.

5.) Spread 1/2 cup of the sauce mixture evenly in a 3 quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the pepper-spinach mixture and 1 cup of  the sauce mixture. Repeat layers, ending with noodles. Spoon remaining sauce mixture over the top. Mix the 1/4 cup Parmesan cheese and the 1/4 cup of mozzarella cheese, and sprinkle on the top.

6.) Bake, covered, in an oven preheated to 375 degrees for 25 minutes. Uncover and bake for about 10 minutes more, or until heated thorough. Let stand 1 minutes before serving.