Mushroom & Spinach Lasagna

INGREDIENTS

• 9 oz package of oven-ready lasagna noodles (I use Barilla). You could also use regular lasagna noodles and cook them al dente. I find the oven-ready easier to work with.

• 16 oz crimini mushrooms diced

• 1 shallot minced

• 2 Tbsp olive oil

• 3 cups marinara sauce (see my recipe in sauces). You can also use sauce from a jar.

• 16 oz ricotta cheese

• 5 oz frozen spinach thawed and drained (1/2 a package)

• 1 egg

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 cup grated Parmesan cheese (divided in half)

• 1 cup grated mozzarella cheese

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2. In a sauce pan warm tomato sauce on low.

3. In a large sauteè pan heat olive oil on medium high heat and sauteè mushrooms and shallot until golden brown and caramelized. About 15 minutes

4. Remove from heat. Salt and pepper to taste.

5. In a bowl combine spinach, ricotta, egg, salt, pepper and half of the Parmesan.

6. Grease a 9x13 baking dish with non-stick spray.

7. Spread 1 cup of the sauce on the bottom of the baking dish.

8. Lay 3 sheets of noodles in the baking dish. Spread 1/3 of ricotta mixture over the noodles. Then sprinkle 1/3 of the mushrooms. Repeat 3 times.

9. Add one more layer of noodles. Cover will the remaining sauce. Make sure to cover all of the noodles and their edges.

10. Top with grated mozzarella and Parmesan cheese.

11. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes.

12. Let sit for 10 minutes before cutting and serving.