Veggie Lasagna

General Information-

• Makes 10 servings
• Calories per serving: 405
• Minutes to Prepare: 30
• Minutes to Cook: 30

Ingredients-

• 2 tablespoons olive oil
• 1 1/2 pounds baby bella mushrooms- sliced
• 1 teaspoon dried thyme
• Kosher salt
• 1 15-ounce container part-skim ricotta
• 3/4 cup skim milk
• 2 eggs, lightly beaten
• 3 cups shredded, part-skim mozzarella cheese, divided evenly
• 3/4 cup grated Parmesan cheese
• 1 10-ounce box frozen chopped spinach, defrosted and drained
• 1/3 cup chopped fresh basil, plus more to garnish
• 1 teaspoon dried oregano
• Freshly ground black pepper
• 5 cups tomato sauce
• 12 sheets no-cook lasagna noodles

Directions-

1. Preheat the oven to 375 degrees. 
2. Heat olive oil in a large pan over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened for 10 to 12 minutes. 
3. In a large bowl, combine the ricotta cheese, milk and eggs and stir. 
4. Add to the bowl 1 cup of mozzarella, Parmesan, spinach, basil and oregano and season with salt and pepper and stir. 
5. Spread 1 cup of tomato sauce in the bottom of a 9x13 pan. 
6. Layer 4 sheets of lasagna on top, slightly overlapping. 
7. Spread half the ricotta mixture on the noodles and then cover the ricotta with half the mushroom mixture. 
8. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. 
9. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and remaining mozzarella cheese. 
10. Lightly coat a sheet of aluminum foil with olive oil (spray) and cover the uncooked lasagna, spray-side down. 
11. Bake at 375 degrees, covered, until bubbly for 45 minutes. 
12. Remove foil from lasagna and increase the oven temperature to 450 degrees. 
13. Cook until cheese browns for12 minutes. 
14. Remove from the oven and let stand for 15 minutes before cutting. 
15. Serve warm and garnish with basil.