9 lasagna noodles
1 c. onion, chopped
1 c. sliced, fresh mushrooms
4 cloves minced garlic
2 T. butter
10 oz frozen spinach, thawed and drained
15 oz. Ricotta cheese
1 c. shredded mozzarella cheese
1/2 c. grated parmesan
2 eggs, beaten
1/2 t. oregano
1 t. dry basil, crushed
30.5 oz jar meatless spaghetti sauce
1/4 c. grated parmesan
Cook noodles 10-12 minutes, until tender, but still firm. Drain. Rinse with cold water. Meanwhile, in large skillet, cook onion, mushroom & garlic in butter until tender, but not brown. Set aside. Pat spinach dry with paper towels. In medium bow, stir together spinach, ricotta, mozzarella, 1/2 c. parmesan, eggs, basil, oregano & 1/4 t. pepper. Stir in onion, garlic and mushroom mix with spinach mix. Spread 1/2 c. spaghetti sauce, evenly into 9x13" baking dish. Arrange 3 lasagna noodles over top. Then spinach mixture. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over top. Sprinkle with 1/4 c. parmesan. Bake, covered 375* 20 minutes until well heated. Let stand 10 minutes before serving.
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