Spinach-Mushroom Lasagna

Ingredients

• 1 package (9oz) no-boil lasagna noodles
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 4 cups fresh spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 container (15oz) ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 jar (24oz) marinara sauce

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes. Add spinach, Italian seasoning, salt, and pepper, and cook until spinach is wilted, about 5 minutes. Remove from heat and set aside.
3. In a medium bowl, mix together ricotta cheese and egg. Set aside.
4. Spread 1/2 cup of marinara sauce in the bottom of the prepared baking dish. Layer with 1/3 of the lasagna noodles. Top with 1/2 of the mushroom-spinach mixture, 1/2 of the ricotta mixture, and 1/3 of the mozzarella cheese. Repeat layers, ending with noodles and sauce. Sprinkle with parmesan cheese and remaining mozzarella cheese.
5. Bake in preheated oven until lasagna is bubbling and cheese is melted and browned, about 45 minutes.
6. Let stand 10 minutes before serving.

Interesting Facts

• Lasagna is a traditional Italian dish, but in the United States it is often prepared with American-style ingredients.
• This lasagna is a great way to use up leftover vegetables, such as bell peppers, zucchini, or eggplant.
• This lasagna can be frozen for up to 3 months.