Vegetable Lasagna

Ingredients

1/2 box lasagna
2 large portobello mushrooms
1 cup cooked spinach
11/2 cup grated mozzarella cheese
1 jar Classico sauce with basil
1/2 cup parmesan cheese
1 clove garlic
salt
olive oil
Pam

Directions

Reheat oven to 350 degrees Fahrenheit
Fill a large pot with water, add salt and bring to boil. Once water is boiling, place 1/2 box of lasagna (approx. 9 pieces) and cook until tender. Drain and place the lasagna back in empty pot, fill with cold water, leave to one side.
Peel and slice 2 portobello mushrooms. In a saucepan, add 1 tablespoon olive oil, saute mushrooms till tender. Remove from pan and put mushrooms in a bowl.
Using one bunch of washed, chopped spinach, put 1 tablespoon olive oil in a pot, slice a garlic clove, turn heat on  and, once the garlic is sizzling, add chopped spinach, stir and simmer covered till tender.
Spray a 3 quart pyrex dish with Pam.
Spread 2 tablespoons Classico Sauce over bottom, next place 3 strips lasagna.
Scatter 1/3 of the mushrooms and 1/3 of spinach over lasagna strips.
Spread sauce.
Sprinkle parmesan cheese.
Repeat the steps, lasagna strips, mushrooms, spinach, sauce, parmesan cheese
and repeat again, ending up with lasagna strips. Spread more sauce over the top and sprinkle 1 1/2 cups grated mozzarella cheese.
Bake in the oven until golden brown on top.