Ingredients

Sauce:
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1/4 pound mushrooms, sliced
2 medium carrots, shredded
1 (16-ounce) can Italian style tomatoes
1/2 cup dry red wine or tomato juice
1 (8-ounce) can tomato sauce
1/4 cup chopped parsley
2 teaspoons oregano leaves
1 teaspoon dry basil
1 teaspoon salt
1/4 teaspoon pepper
1 small can sliced black olives

Remaining ingredients:
12 to 16 whole wheat or regular lasagne noodles
1 (10-ounce) box frozen chopped spinach
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
2 cups low-fat ricotta cheese

Directions

Saute the onion, garlic, mushrooms and carrots in olive oil. Add next nine ingredients to sauteed vegetables. Cook vegetable sauce covered for 30 minutes. Uncover and cook until thick.

While sauce is cooking, prepare lasagne noodles according to package directions. Thaw and drain spinach. Layer noodles, sauce, spinach and cheeses in a lasagne pan, ending with cheese layer.

Bake, uncovered, at 350 degrees for 40 to 60 minutes until bubbly and heated through. Let stand for 10 minutes before serving. 12 servings.