Vegan Lasagna Part Deux

Apparently the controversial vegan-ness of Fritos Corn Chips has inspired us to make a fresh new batch of Rinotta (see recipe 3/9/2011) and create a new and updated version of Lasagna, since we are trying to avoid the "corny-ness" of the subject of the world reknowned junk food.
As in the original Lasagna recipe from 3/19/2011, we will still use a gluten free approach to the delicious recipe, we are just going to switch up some ingredients for a new flavor.

1 box gluten free rice lasagna
1 25 oz jar organic spaghetti sauce
6 frozen whole home grown tomatoes. thawed, drained, & cut in quarters. (large chunks)
(if you don't have home grown, you can use a 28 oz can of whole organic tomatoes)
2 cups sliced baby portabellas (aka creminis)
1 5 oz. package fresh organic baby spinach leaves
2 parts Rinotta

Par Boil lasagna noodles until slightly softened (approx 3 min)
(gluten free noodles will fall into pieces, if not cafeful)
----regular wheat noodles do not need to be pre cooked.

Saute mushrooms in olive oil & salt & pepper till slightly tender.

In a 9" by 13" lasagna pan, spread 1/2 cup spaghetti sauce in bottom of pan.
Combine remaining sauce with tomatoes.
Spread 1 layer of noodles in pan.
Spread 1 layer of rinotta on noodles.
spread 1/2 pkg layer mushrooms over rinotta.
Spread 1/2 pkg layer spinach over mushrooms.
Spread 1 layer Spaghetti sauce over spinach.
Repeat, 1 layer noodles, 1 layer rinotta. 1 layer mushrooms, 1 layer spinach, 1 layer sauce.
Top off with 1 layer of noodles, and remaining sauce.
Cover with aluminum bake at 375 degrees for 1/2 hour.
remove foil. bake for another 10-15 minutes.