I know, though, that if I were to make it again, I'd probably halve the mushrooms and toss in a few more veggies. Maybe zucchini. I love zuchinni. Also, we used an Italian Sausage sauce (so much for vegetables!) as a nod toward my husband's love of all things meat. I have to admit ~ when it comes to lasagna, I'm a Prego girl and was greatly regretting buying another brand. Too much water in the brand we used and Prego is always so nice and thick. If I was using another brand next time, I'd probably add a can of tomato paste to help it thicken a bit.
I'm not sure there was anything else I can add here so...without further ado.. the recipe:
28 oz. spaghetti sauce (I did actually use 2 jars of 26 oz. sauce - 28 oz. would not have been anywhere near enough with all that spinach!)
6 uncooked lasagna noodles (I ended up using 9)
15 oz. fat free ricotta cheese
6 oz. fresh baby spinach
8 oz. fresh sliced mushrooms
8 oz. low-fat mozzarella cheese
Preheat the oven to 375. Spread 1/3 of the sauce on the bottom of a 9x13 casserole dish. Arrange 3 noodles in a single layer over sauce. Top with all of the ricotta cheese and vegetables, another 1/3 of sauce and 1/2 of the mozzarella cheese.
Add remaining noodles in a single layer. Spread evenly with remaining sauce. Cover dish with foil, bake until noodles are tender and mixture is piping hot (about 1 hr.). Sprinkle with remaining mozzarella cheese, bake uncovered 5 minutes longer. Let stand 5 minutes before serving.
Again - I tweaked it a bit to serve us and you can do the same. As is going to become quite common for me, I think - if you do make it and make any changes you love, please let me know! I'm all for making everything yummier, even when it starts out pretty yummy on its own.