Healthy Low fat Vegetable Lasagna
8-ounces lasagna noodles (9 noodles)
1/2  cup (1/2 ounce) dried porcini or shiitake mushrooms
1  cup boiling water
1  large onion, chopped
2 cups spinach, chopped
1 large zuchinni , chopped
4  cloves garlic, minced
2  tablespoons margarine or butter
1  15-ounce container reduced fat ricotta cheese
1  cup reduced fat shredded mozzarella cheese (4 ounces)
1/2  cup grated Parmesan or Romano cheese
2   eggs
1/4  cup snipped parsley
1/2  teaspoon dried thyme, crushed
1/4  teaspoon pepper
1  30-1/2-ounce jar meatless spaghetti sauce
1/4  cup grated Parmesan or Romano cheese
Directions

1. Cook lasagna noodles according to package directions; drain.

2. In a large skillet cook onion, mushrooms, spinach, zuchinni, and garlic in hot margarine or butter until tender but not brown.Bring to a boil; reduce heat. Cover and simmer about 5 minutes.

3. In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme,and pepper.

4. In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce. Arrange 3 lasagna noodles over sauce. Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with 1/4 cup Parmesan or Romano cheese.

5. Cover and bake in a 375 degree F. oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Makes 8 servings.

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