INGREDIENTS

* 20 lasagna noodles
* 2 tablespoons olive oil
* 1 cup chopped fresh mushrooms
* 1 cup chopped onion
* 1 tablespoon minced garlic
* 2 cups fresh spinach
* 3 cups ricotta cheese
* 2/3 cup grated Romano cheese
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon dried basil leaves
* 1/2 teaspoon ground black pepper
* 1 egg
* 3 cups shredded mozzarella cheese
* 3 cups tomato pasta sauce
* 1 cup grated Parmesan cheese

DIRECTIONS

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