6 Servings 50 min Cook
16 Oz Lasagna Noodles
1 Tsp Olive Oil
1 Cup, pieces or slices Mushrooms
1/2 Cup, chopped Onions
1 Tbsp Garlic
3 Cup Pasta Sauce
1/2 Tsp, ground Basil
6 Tsp Seasoning
1/4 Tsp Parsley
15 Oz Ricotta Cheese
1/2 Cup Parmesan Cheese
1 Extra large Egg
1/4 Tsp Salt
1 Dash Pepper
1 Package (10 oz) Spinach
1/2 Cup, shredded Mozzarella Cheese
Preheat oven to 350 degrees F.
Spray a 8x11-inch baking dish with nonstick cooking spray and set aside.
In a large stockpot, bring 5 cups of water and ⅛ tsp of salt to a boil.
Add lasagna noodles to the water.
Cook the noodles for about 11-12 minutes until they are al dente (softened but still slightly firm).
Drain lasagna noodles then lay them out on a sheet of wax paper.
Cover them with slightly damp paper towels until it is time to add the cheese spread.
In a large skillet over medium-high heat, add olive oil, mushrooms, onions, and garlic.
Sauté for 3-4 minutes until onions and mushrooms have softened, stirring occasionally.
Reduce heat to low and add pasta sauce to skillet.
Stir in basil and Italian seasoning to sauce.
Cover sauce and cook on low for 5-7 minutes, stirring occasionally.
Meanwhile, in a medium-sized bowl, mix together add ricotta, parmesan cheese, egg, salt and black pepper.
Add thawed spinach to cheese mixture and stir to evenly cover spinach.
Spoon half of the pasta sauce into the bottom of the prepared baking dish
Spread about 3½ tbsp of spinach mixture onto each lasagna noodle.
Carefully roll the lasagna noodles and place them seam side down in the sauce covered baking dish.
Pour the remaining sauce over the rolled lasagna noodles.
Sprinkle mozzarella cheese evenly on top.
Lightly cover the baking dish with aluminum foil and bake, covered, for 30 minutes until cheese is melted.
