Ingredients:
8 no-bake lasagna noodles (I used Barilla)
1 jar spaghetti sauce
1 carton reduced fat ricotta cheese (15 oz)
1/2 cup milk
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 cup spinach
1 8 oz package mushrooms
1 onion, chopped
1 cup shredded mozzerella cheese
1/4 cup parmesean cheese
Preheat oven to 400 degrees. Sautee mushrooms, spinach, & onion in a skillet until tender. Mix ricotta, milk, garlic powder, & red pepper flakes in a bowl. Coat an 8x8 baking dish with cooking spray, then put 1/2 cup tomato sauce on the bottom. Top with 2 lasagna noodles, then 1/4 the ricotta mix, and 1/3 the veggie mix. Add another 1/2 cup sauce. Repeat these same layers until ingredients are all used- the top layer will only have ricotta & sauce- no veggies. Pour any remaining sauce on top, then add mozzerella & parmesean. Wrap in foil & bake for 20 minutes, then uncover & bake another 15-20 minutes, until done.