Estimated cook time:
60mins.

Ingredient List:
1 pound Fresh spinach
1 pound Fresh mushrooms -- chop coarse
1 cup Onion -- chopped
10 milliliters Garlic -- mined
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divide
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
Marinara sauce or tomato
Cream sauce as desired
Extra Parmesan cheese

Servings:
12

Instructions:
Steam spinach until tender; press out excess moisture and chop
coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.
Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.
Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
Cook lasagna noodles according to package directions; rinse under cool water and drain thoroughly.
Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling.
Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan.
Repeat layering two more times and top with remaining four lasagna strips.
Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350~ and bake, covered, for 1 hour.
Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese.
(Can be refrigerated a day in advance of baking if desired.)