From: Weight Watchers Favorite Recipes
Vegetable-Cheese Lasagna

Ingredients:

1 tablespoon plus 1 teaspoon margarine
3 cups thinly sliced mushrooms
1 tablespoon plus 1 teaspoon olive oil
1 cup chopped onions
6 garlic cloves, minced
1 1/2 cups tomato sauce
1 cup canned Italian tomatoes (with liquid); drain and dice tomatoes,
  reserving liquid 
1 1/2 teaspoons salt, divided
1 teaspoon each of oregano leaves and basil leaves
1 bay leaf
2 packages (10oz each) frozen chopped spinach, thawed and well drained
  (about 2 cups) 
2 cups part-skim ricotta cheese
1 egg, beaten
8 ounces uncooked lasagna macaroni (12 x 3-inch pieces), cooked according
  to package directions
11 ounces shredded Monterey Jack cheese, divided

Directions:

In a 10-inch skillet, heat margarine over medium heat until bubbly and
hot; add mushrooms and saute, stirring occasionally, until mushrooms
are lightly browned and cooked through, 2 to 3 minutes.  Remove from
heat and set aside.  In 3-quart saucepan, heat oil over medium heat;
add onions and garlic and saute until onions are softened, 1 to 2
minutes.  Add tomato sauce, tomatoes, 3/4 teasoon salt, the oregano
and basil, 1/4 teaspoon pepper, and the bay leaf; mix well.  Reduce
heat to low, cover and let simmer, stirring occasionally, for 25 to 30
minutes; remove and discard bay leaf.  In medium mixing bowl combine
spinach, ricotta cheese, egg, remaining 3/4 teaspoon salt, and
remaining 1/4 teasopoon pepper, mixing well.

Prehat oven to 350 degrees farenheit.  In bottom of 13 x 9 x 2-inch
baking dish spread 1/2 cup tomato mixture; arrange half of the lasagna
macaroni lenghthwise in the dish, overlapping edges slightly.  Spread
half of the spinach mixture evenly over macaroni and top with half of
the mushrooms; spread 1/2 cup of the tomato mixture over mushrooms and
sprinkle with half of the Monterey Jack cheese.  Arrange remaining
macaroni crosswise in dish, cutting macaroni to fit and overlapping
edges slightly.  Spread remining spinach mixture over macoroni, top
with remianing mushrooms, tomato mixture and Monterey Jack cheese.
Bake until lasgana is cooked through and cheese is lightly browned, 40
to 50 minutes.  Remove from oven and let stand 15 minutes before
serving.

Serves 8.