Spinach/Mushroom Lasagne

(in 20 easy steps)

Serves 12 adults or 6 teenagers

7–9 oz lasagna noodles (dry, not pre-boiled)
12 ozfresh mushrooms, sliced or quartered
1egg
1/4 cupolive oil
6–12 ozbaby spinach
15–16 ozricotta cheese
4 cups (18 oz)shredded mozzarella
3/4 cupgrated parmesan cheese
52–60 ozspaghetti or lasagna sauce
(I prefer mixing Barilla Italian baking sauce with Barilla mushroom/garlic spaghetti sauce)
  1. One or two days before serving, preheat oven to 350°.
  2. Saute mushrooms slowly in olive oil until all moisture has evaporated.
  3. Spray a 9×13×2 baking pan with non-stick oil (or coat it with a light layer of olive oil).
  4. In a medium bowl, combine egg, ricotta, ½ cup cup of parmesan, and half of the mozzarella.
  5. Cover bottom of pan with less than a cup of sauce.
  6. Add enough lasagna sheets to cover bottom of pan, slightly overlapping.
  7. Add half the ricotta/egg/parmesan/mozzarella mixture.
  8. Add mushrooms.
  9. Add another layer of lasagna sheets, slightly overlapping.
  10. Add one cup of the mozzarella.
  11. Add 1 ½ cups of the sauce.
  12. Add another layer of lasagna sheets, slightly overlapping.
  13. Add remainder of ricotta/egg/parmesan/mozzarella mixture.
  14. Add spinach combined with remaining sauce and mozzarella.
  15. Cover with foil and bake 50 minutes. Uncover and cook 15 minutes more.
  16. Sprinkle remaining parmesan cheese over the top.
  17. Let cool.
  18. Cover with foil and refrigerate overnight.
  19. Remove from refrigerator at least 90 minutes before serving. Preheat oven to 350°.
  20. Reheat, covered, for 75 minutes.