Ingredients:

• 20 lasagna noodles
• 2 tbsp olive oil
• 1 cup fresh mushrooms, chopped
• 1 cup onion, chopped
• 1 tbsp garlic, minced
• 2 cups fresh spinach
• 3 cups ricotta cheese
• 2/3 cup Romano cheese, grated
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried basil leaves
• 1/2 tsp ground black pepper
• 1 egg
• 3 cups mozzarella cheese, grated
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

Method:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool.
• Boil spinach for 5 minutes.
• Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl.
• Add cooled mushroom mixture.
• Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9×13 inch baking dish.
• Spread one third of the cheese/spinach mixture over noodles.
• Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top.
• Spread 1 cup spaghetti sauce over cheese.
• Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour.
• Cool 15 minutes before serving.
• Spinach lasagna is ready to serve.
• Enjoy!

Spinach Lasagna Recipe