Vegetable Primavera Lasagna


12 ounces fresh mushrooms -- sliced
2 tablespoons olive oil
2 pounds part-skim Ricotta cheese
8 ounces shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 28-ounce jar Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
3/4 16-ounce package lasagna noodles -- cooked and drained
2 tablespoons margarine
2 tablespoons flour
2 cups low-fat milk

Preheat oven to 375 degrees F. In a large skillet, sauté mushrooms in olive oil; set aside.

In a large bowl, thoroughly combine Ricotta, Mozzarella and Parmesan cheeses, eggs and parsley.

Pour 1 cup sauce evenly in a 13" × 9" baking dish. Layer 4 lasagna noodles over sauce. Spread half the cheese mixture over noodles. Top with half the mushrooms and 1 cup pasta sauce. Repeat layers ending with lasagna noodles.

In a medium saucepan, combine melted margarine and flour over low heat. Cook 2 minutes, stirring constantly. Add milk. Cook over low heat until thickened, stirring constantly. Spoon white sauce over lasagna.

Bake, covered, 45 minutes. Uncover, bake 15-20 minutes or until bubbly. Allow lasagna to sit 10 minutes before serving.