Quickie Vegetarian Lasagna

2 jars (13 ounces each) prepared spaghetti sauce
1 package (9 ounces) no-boil lasagna noodles (16 sheets)
1 container (15 ounces) ricotta cheese
1/2 teaspoon dried basil, optional
1/2 teaspoon dried oregano, optional
2 cups shredded mozzarella cheese
8 ounces frozen spinach (bag, not boxed variety)
2 2/3 cups fresh mushrooms, sliced

Heat over to 375 degrees F.

Pour enough spaghetti sauce into a 9x13 glass baking dish to thinly cover bottom. Layer 4 noodle sheets on top of the sauce. Pour ricotta cheese into a bowl and beat slightly with a fork. Mix in basil and oregano, if desired.

Spread the ricotta on top of the noodles. Sprinkle with 1/2 cup shredded mozzarella. Add another layer of 4 noodles, then more spaghetti sauce.

Break up the frozen spinach, add it, and top with 1/2 cup mozzarella. Add another 4 noodle sheets, followed by more sauce, the sliced mushrooms and another 1/2 cup mozzarella. Add the final layer of noodles, top with more sauce and the rest of the cheese. (You might run out of pan room before using all the sauce)

Cover with foil and bake 45 minutes.

Uncover and bake an additional 15 minutes. Remove from oven and let sit 10 minutes.

Slice and serve.

Makes 12 servings.