|Vegetable oil||3 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Onions||2 Medium, chopped|
|Coarsely chopped fresh carrots||2 Cup (32 tbs)|
|Lasagna noodles||9 , cooked according to package directions|
|Garlic||4 Clove (20 gm), minced|
|Spinach||1 Pound, washed and trimmed|
Heat oil in a large saucepan; saute mushrooms, onions and garlic until tender.
Tear spinach into bite size pieces; add spinach and carrots to saucepan, cooking 2 to 3 minutes, until spinach is tender.
Stir 1 1/2 cups Cheese Sauce into spinach mixture.
Add the reserved 1/4 cup milk to Cheese Sauce remaining in pan.