INGREDIENTS

INSTRUCTIONS

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 o f mozzarella on top of the lasagna. Bake 45  minutes, until brown
on top an d bubbling.  NOTES : Lowfat cheeses, spinach and whole wheat
lasagne noodles boost  the n utrition content of this dish. Posted to
MM-Recipes Digest V3  #358  From: Gruenwald <sitm@ekx.infi.net>  Date:
Sun, 29 Dec 1996 19:01:07 -0600

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