Vegetarian Lasagne

1 large jar good pasta sauce
1 lb either mushrooms, sliced, or spinach, cleaned and chopped
12 lasagne noodles, half-cooked
2 cup Ricotta cheese
1 cup mozzarella
2 tsp wheat germ
2 eggs
salt, pepper
1/4 cup parmesan cheese, grated fine

Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste.

Jazz up pasta sauce, if desired.

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly.

Put a layer of noodles in the pan.
Cover this layer with 1/2 the ricotta filling.
Cover the ricotta with roughly 1/4 the pasta sauce.
Then, some mozzarella, about half of it.
Next, another layer of noodles
Repeat ricotta, sauce and mozzarella, using up the two cheeses.
Layer on the final few noodles.
Put some sauce on top, enough to cover liberally.
Cover this with the 1/4 c parmesan cheese.

Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes.

Let the lasagne cool for 15-20 minutes, to allow the cheese to set a
little before serving.

This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing.