Spinach lasagna

1 pound fresh spinach
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons oregano leaves
1/2 teaspoon basil
3/4 teaspoon thyme
3 (16 ounce) cans tomatoes, drained
1/2 pound whole wheat lasagna noodles
1 1/4 pounds mozzarella cheese, sliced thin
1 pound ricotta cheese
Parmesan cheese, grated

Rinse spinach leaves individually and place them in a saucepan. Cover and cook over medium heat, with just the water clinging to the leaves, until the spinach is steaming and wilted (about 2 minutes). In another saucepan, heat vegetable oil and saut