Mushroom and Spinach Lasagna

Ingredients

• 18 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 2 large eggs lightly beaten
• 0.3 cup basil fresh chopped
• 4  garlic cloves minced
• 49 ounce lower-sodium pasta sauce 
• 2 tablespoons olive oil 
• 1 tablespoon oregano dried
• 16  no-boil lasagna noodles 
• 1 ounce parmesan cheese fresh grated
• 2 cups part-skim mozzarella cheese shredded
• 15 ounce part-skim ricotta cheese 
• 1 pound portobello mushroom caps sliced
• 9 ounce onion red sliced
• 0.3 cup skim milk 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• tongs

Directions

1. Preheat oven to 37
2. Heat a large skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add onion; saut 2 minutes.
5. Add mushrooms; saut 6 minutes.
6. Add garlic; saut 30 seconds.
7. Transfer mushroom mixture to a bowl.
8. Return pan to heat; add half of spinach and 1/4 cup water. Cook 2 minutes or until spinach wilts, turning with tongs.
9. Add cooked spinach to mushroom mixture. Repeat procedure with remaining half of spinach and remaining 1/4 cup water. Stir vegetable mixture until blended.
10. Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.
11. Pour 1 cup pasta sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese.
12. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce, 1 cup mozzarella cheese, and Parmesan cheese.
13. Cover with a sheet of foil coated with cooking spray, coated side down.
14. Bake at 375 for 45 minutes.
15. Remove from oven, and let stand 15 minutes.