Spinach Lasagna III

Ingredients

• 1 teaspoon basil leaves dried
• 1  eggs 
• 1 cup mushrooms fresh chopped
• 1 tablespoon garlic minced
• 0.5 teaspoon ground pepper black
• 20  lasagna noodles 
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 1 cup parmesan cheese grated
• 3 cups tomato pasta sauce 
• 3 cups ricotta cheese 
• 0.7 cup romano cheese grated
• 1 teaspoon salt 
• 3 cups mozzarella cheese shredded
• 2 cups pkt spinach fresh

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• hand mixer
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
4. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender.
5. Drain excess liquid and cool. Boil spinach for 5 minutes.
6. Drain, then squeeze out excess liquid. Chop spinach.
7. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl.
8. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute.
9. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish.
10. Spread one third of the cheese/spinach mixture over noodles.
11. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top.
12. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
13. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.