Instructions: Makes 10 servings. LACTO

Whole wheat lasagna has a nutty taste that stands up to the assertive flavor of chopped kalamata olives. Fresh spinach is labor-intensive to use, so use thawed, chopped frozen spinach if you prefer and skip the steaming step. If youre not an olive fan, substitute sauteed diced red onions.

Preheat oven to 350 degrees. In large, lightly oiled, nonstick skillet, steam spinach in batches until just wilted (sprinkle water in pan if needed for moisture). Transfer spinach to colander to drain. After all spinach is cooked and cool enough to handle, squeeze dry. Roughly chop. Return to colander to continue draining.

In bowl, mix ricotta with olives, nutmeg and pepper. Set aside.

In large, lightly oiled, non-stick skillet, saute mushrooms until they give up moisture and moisture evaporates, about 8 minutes. Set aside.

In lightly oiled, 9- by 14-by 2-inch deep baking dish, spoon just enough sauce, tilting sides, to cover bottom.

Using small spatula, spread four uncooked lasagna noodles with one-third ricotta-olive mixture. Lay noodles length-wise side by side, ends even, in center of baking dish. Top with one-third of the spinach, one-third of the mushrooms, one-fourth of the mozzarella and one-fourth of the sauce.

Repeat two more layers using ricotta, spinach, mushrooms, sauce and mozzarella. End with four noodles topped with remaining sauce spread completely to edges of noodles. Sprinkle sauce with remaining mozzarella.

lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.

Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard.

Using bulb baster or spoon, baste top of lasagna with sauce from both ends of pan. Bake for an additional 20 to 30 minutes.

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10
servings.

VARIATIONS: Substitute reduced-fat Japanese-style firm silken tofu pureed in blender, or food processor for ricotta. Substitute mozzarella-style soy cheese for dairy cheese.

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