Mushroom and Spinach Lasagna


2 T olive oil
8 oz baby portobella mushrooms, sliced
8 oz button mushrooms, sliced
2 cloves of garlic, minced
Salt and freshly cracked pepper, to taste
3 cups shredded mozzarella cheese (reserve 1 cup for top)
1/4 cup parmesan cheese
1 (15 oz) container ricotta cheese
1 egg
1 T Italian seasoning
1 1/2 cups of baby spinach leaves, stems removed
6 lasagna noodles (no boil)
3 1/2 cups of marinara sauce (homemade or store bought)

Preheat oven to 375 degrees. In a skillet over medium heat, add olive oil and cook the sliced mushrooms until tender, about 15 minutes.  Add the garlic and cook another minute.  Season with salt and freshly cracked pepper.

In a large bowl, add 2 cups of the mozzarella cheese, parmesan cheese, ricotta, egg, Italian seasoning, and salt and freshly cracked pepper. Combine until mixed thoroughly.

Spray an 8 x 8 inch baking pan with non-stick cooking spray.  Ladle in just enough marinara to cover the bottom of the pan. Lay two lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the mushroom mixture on top, and finish by layering some spinach leaves on top; repeat layering. Finish with a layer of noodles and the sauce. Sprinkle with the remaining mozzarella cheese and some Italian seasoning.  Cover with non-stick foil and bake for 30 minutes. Uncover and bake for 15 minutes. Let rest for 10 minutes before slicing so it can set up.  Enjoy!