Instructions: Cook lasagna noodles as directed in the package; drain. Steam spinach until just tender; drain and squeeze out the moisture; coarsely chop and set aside.

Heat the oil in a large skillet; add mushrooms, onion, garlic, basil and oregano. Cook over medium-high heat until onion is tender, about 10 minutes.

Remove from heat and stir in spinach. Set aside.

Combine ricotta cheese, 2/3 cup Parmesan cheese, egg, salt and pepper in mixing bowl. Set aside.

Set aside 1 cup mozzarella cheese.

Coat a 13X9X2 inch baking dish with vegetable cooking spray. Layer lasagna noodles, half of Ricotta mixture, half of spinach mixture, 1/2 of mozzarella cheese, 1/2 Parmesan cheese. Repeat layer, adding a layer of marinara sauce before topping with final layer of noodles. Sprinkle top with remaining mozzarella cheese; sprinkle with parsley. Cover with foil and bake for 1 hour or until thoroughly heated. Let stand for 15 minutes before cutting.

Servings: 12

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