Spinach-Mushroom Lasagna

1 jar 26 oz marinara sauce
Lasagna noodles
20 oz frozen spinach (or use canned spinach)
1 lb mushrooms, cleaned and sliced
1.5 tsp dried basil
8 oz reduced-fat cream cheese (do NOT use fat-free)
1/4 cup vegetable broth (or water)
3.75 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Soak noodles in hot water until soft for about 10 minutes. Squeeze dry the thawed spinach in a colander. Set aside. Heat some olive oil in a skillet and saute mushrooms until well browned, 5-7 minutes. Add spinach, stir and remove from heat. Stir in basil, cream cheese and 1/4 cup broth or water. Smear 1/4 cup marinara sauce over the bottom of the baking dish, then make layers in the following order:
- lasagna noodles
- 3/4 cup marinara sauce
- some vegetable filling
- 3/4 cup mozzarella cheese
- 2 tablespoons Parmesan cheese
Top it off with the last noodles, 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil loosely. Bake at 400 on the lower-middle rack until bubbly, about 40-45 minutes. Uncover and turn oven to broil leaving the pan on the same rack. Broil for 4-5 minutes. Remove from oven and let it sit for 10 minutes. Cut in squares and serve.

To make your own marinara sauce for this recipe: saute 3 minced garlic cloves over medium heat in 2 tablespoons of olive oil until garlic starts to sizzle. Add one 28 oz. can crushed tomatoes and 1/4 cup water or vegetable stock. The sauce should be neither thin nor gloppy. Bring to a simmer, reduce heat and simmer, partially covered for about 10 minutes (this will make 3 cups of sauce).