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