Spinach Lasagna III recipe

12 servings

20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

2/3 cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1/2 teaspoon ground black pepper

1 egg

3 cups mozzarella cheese, shredded

3 cups tomato pasta sauce, divided

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender.

Drain excess liquid and cool.

Boil spinach for 5 minutes.

Drain, then squeeze out excess liquid.

Chop spinach.

Combine ricotta, Romano, spinach, salt, oregano, basil, pepper, and egg in a bowl.

Add cooled mushroom mixture.

Beat with an electric mixer on low speed for 1 minute.

Lay 5 lasagna noodles in bottom of a 9X13 inch baking dish.

Spread 2 cups of the cheese/spinach mixture over noodles.

Sprinkle 1 cup mozzarella and 1/3 cup parmesan on top.

Spread 1 cup spaghetti sauce over cheese.

Repeat layering 2 times.

Cover dish with aluminum foil and bake in a preheated oven for 1 hour.

Cool 15 minutes before serving.