SPANAKOPITA LASAGNA

2 tsp. vegetable oil
2 medium onions, chopped
1 (10oz) package frozen spinach
2 cups sliced mushrooms
1 1/2 cups chopped tomatoes
1 container (15 oz.) part skim ricotta cheese
3/4 cup milk
4 oz. feta cheese, crumbled
2 eggs
3 garlic cloves, minced
1/2 tsp. each salt and pepper
1/4 tsp. dried dill
9 no boil lasagna noodles
8 oz. shredded part skim mozzarella cheese
4 plum tomatoes sliced for the top

1. Heat oven to 350F/177C degrees. Spray a 13x9 inch baking dish with vegetable cooking spray. Cook onions in vegetable oil in a nonstick skillet over medium heat until they are translucent, 7 to 10 minutes, then add mushrooms and cook until tender. Add spinach and chopped tomatoes and cook another 10 minutes.

2. Mix ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill. After vegetables are finished cooking, blend them into the cheese mixture.

3. Spread 1 1/2 cups vegetable/cheese mixture in baking dish. Cover with a layer of noodles (don't overlap). Spread 1 1/2 cups spinach mixture on noodles, then top with a layer of noodles. Cover with remaining spinach mixture. Place tomato slices on spinach and sprinkle with mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes. Makes 6 servings.