Spinach Lasagna

1 box of lasagna noodles

2 TBS olive oil

1 cup chopped fresh mushrooms

1 cup chopped onion

1 TBS minced garlic

2 cups fresh spinach

3 cups riccotta cheese

2/3 cup grated Romano cheese

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp ground black pepper

1 egg

2 8ox bags mozzarella cheese

1 28oz. jar spaghetti sauce (I used a marinara)

1 cup grated Parmesan cheese

Preheat oven to 350.

Boil lasagna noodles and set aside.

In a skillet, saute mushrooms, garlic and onion in the olive oil and tender.

Cool.

Boil fresh spinach for 5 minutes and drain and squeeze dry, then chop.

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

Add cooled mushroom mixture.

Beat with an electric mixer on low for a minute.

Lay noodles in bottom of 13 x 9 pan. (Spray with cooking spray first.)

Spread 1/3 mixture over noodles.

Sprinkle with 1/3 mozzarella and 1/3 of Parmesan.

Spread 1/3 spaghetti sauce on top.

Repeat twice.

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

SO GOOD!