INGREDIENTS 1 ½ tablespoons extra virgin olive oil 1 large onion, chopped 1 cup chopped mushrooms 2 medium garlic cloves, minced Two 14.5-ounce cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 large fresh basil leaves, chopped 1/4 teaspoon pepper 1 teaspoon sea salt 1/2 cup part skim ricotta cheese 1/2 cup part skim mozzarella cheese 3 tablespoons Parmesan cheese 6 ounces (about) lasagna noodles, broken into thirds and cooked 2 tablespoons chopped fresh Italian parsley INSTRUCTIONS Heat the oil in a large nonstick skillet over medium-high…