Step 1

Pre heat oven to 350 degrees

Step 2

Coat a 9X12 Lasagna pan with non stick spray

Step 3

Drain ricotta cheese in a sieve while preparing onions and mushrooms.

Step 4

On medium heat, sauté onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes. Transfer to large mixing bowl.

Step 5

In a large frying pan over medium/high heat sauté portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes. Add to the onions.

Step 6

Beat the two eggs and mix with the ricotta cheese.

Step 7

Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.

Step 8

Thinly slice 3 zucchini lengthwise to create noodles.

Step 9

Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.

Step 10

Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.

Step 11

Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.

Step 12

Sprinkle with 1/4 of the mozzarella cheese.

Step 13

Repeat the layers two more times.

Step 14

Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.

Step 15

Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.

Step 16

Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.

Step 17

Bake for 1 hour, then uncover and bake for 15 minutes more.

Step 18

Let lasagna rest for 15 to 20 minutes prior to serving.