Sarah's Vegetable Cheese Lasagna

In 10-inch skillet heat margarine over medium heat until bubbly and hot; add mushrooms and saute, stirring occasionally until mushrooms are lightly browned and cooked through, 2-3 minutes. Remove from heat and set aside. In 3-quart saucepan heat oil over medium heat; add onions and garlic and saute until onions are softened, 1-2 minutes. Add tomato sauce, tomatoes, ¾ teaspoon salt, the oregano and basil, ¼ teaspoon pepper, and the bay leaf; mix well. Reduce heat to low, cover, and let simmer, stirring occasionally, for 25-30 minutes; remove and discard bay leaf. Preheat oven to 350 degrees. In medium mixing bowl combine spinach, ricotta cheese, egg, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper, mixing well. In bottom of 13x9x2-inch baking dish spread ½ cup tomato mixture; arrange half of the lasagna noodles lengthwise in dish, overlapping edges slightly. Spread half of the spinach mixture evenly over noodles and top with half of the mushrooms; spread ½ cup of the tomato mixture over mushrooms and sprinkle with half of the Monterey Jack cheese. Arrange remaining noodles crosswise in dish, cutting noodles to fit and overlapping edges slightly. Spread remaining spinach mixture over noodles, top with remaining mushrooms, tomato mixture, and Monterey Jack cheese. Bake until lasagna is cooked through and cheese is lightly browned, 40-50 minutes. Remove from oven and let stand 15 minutes before serving.