Mushroom and Spinach Lasagna

Ingredients

• Lasagna noodles (12 sheets)
• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Mushrooms (8 oz, sliced)
• Spinach (4 cups, fresh)
• Ricotta cheese (15 oz)
• Egg (1, beaten)
• Parmesan cheese (1/2 cup, grated)
• Mozzarella cheese (2 cups, shredded)
• Marinara sauce (3 cups)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Stir in the fresh spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
6. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and beaten egg. Mix until well blended, and season with salt and pepper.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
8. Layer 3 lasagna noodles on top of the sauce, followed by half of the mushroom and spinach mixture.
9. Spread half of the ricotta mixture over the vegetables, then sprinkle half of the shredded mozzarella cheese on top.
10. Repeat the layers with the remaining ingredients, finishing with a final layer of mozzarella cheese on top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
13. Allow the lasagna to cool for a few minutes before slicing and serving.