Spinach and Cheese Lasagna

Ingredients

• 1 package of DePuma’s lasagna noodle sheets, thawed
• 2 tbsp olive oil
• 12 ounces of mushrooms, washed and chopped 
• 2 medium onions, peeled and chopped
• 2 tbsp minced fresh garlic
• 2 C frozen organic spinach, thawed with the excess water squeezed/drained
• 3 C whole-milk ricotta cheese
• 1 tsp each of: sea salt, oregano, ground black or white pepper, garlic, powder and onion powder
• 1 bunch fresh basil leaves, washed and chopped
• 1 egg
• 12 ounces fresh whole-milk mozzarella, chopped or shredded
• 1 14 ounce jar of organic tomato pasta sauce (brand?)
• 1 C imported Parmesan 

Instructions

1. Preheat oven to 350° F (175° C).
2. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool
3. Combine ricotta cheese, drained spinach, chopped basil, spices and egg in a bowl
4. Add cooled mushroom mixture
5. Spread a thin layer of red sauce in the bottom of a 9×13 inch baking dish
6. Lay uncooked lasagna noodles in a single layer, cutting them as needed to cover bottom of pan (ignore directions about pre-cooking)
7. Spread one third of the cheese/spinach mixture over noodles
8. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top
9. Spread 1 cup pasta sauce over cheese
10. Repeat layering 2 times
11. Cover dish with aluminum foil and bake in a preheated oven for 1 hour
12. Cool 15 minutes before serving

Enjoy!