1.5 C Chopped Onions
1 TBSP Chopped Garlic
1.5 C sliced fresh Mushrooms
6 C washed chopped fresh Spinach (approx 1lb spinach, loosely packed)
1 TSP Salt
.25 TSP Black Pepper
2 Eggs, beaten
2 C ricotta cheese
.5 TBSP dried oregano
1.5 C grated mozzarella cheese
3 C canned tomato sauce
1lb dried lasagna pasta (cooked, drained, & rinsed OR 3 sheets fresh lasagna pasta cooked, drained, & rinsed)
1/3 C grated Parm cheese
Preheat oven to 375. In a large skillet, heat the oil and saute the onions and garlic for 3-5 mins, or until the onions are translucent.
Add the mushrooms to the onion mixture and saute for 5 mins. Add the spinach, salt, and black pepper and saute for 3-5, or until the spinach wilts. Turn off heat and stir in the eggs, ricotta cheese, oregano, and mozzarella cheese.
In an oiled 9X12-inch backing pan, making alternate layers of the tomato sauce, cooked pasta, and cheese mixture, ending with the tomato sauce. (Make sure the pasta is well covered with the sauce so it remains soft and moist while cooking.)
Top with the Parmesan cheese and bake for 35-45 minutes, or until the sauce is bubbly and the cheese is melted. Let stand for 5 minutes before serving. Serve.
