Vegetarian Lasanga

Ingredients

• 15 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onions
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups ricotta cheese
• ⅔ cup grated Romano cheese
• 1 egg
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• ½ teaspoon ground black pepper
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 F (175 C).
2. 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 and allow to cool slightly.
3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and allow to cool slightly.
4. At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and allow to cool slightly; squeeze out excess liquid and finely chop.
5. In a bowl, combine and mix ricotta cheese, Romano cheese, egg, salt, oregano, basil, pepper, cooled mushroom mixture and spinach.
6. Create a layer oflasagna noodles in the bottom of a 9x13-inch baking dish.
7. Spread 1/3 of the ricotta-spinach mixture over noodles
8. Sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
9. Add and spread 1 cup pasta sauce.
10. Repeat to create a total of 3 layers, then cover with aluminum foil.
11. Bake 1 hour, and allow to cool 15 minutes before serving. (Will be even better the next day.)