Mushroom and Spinach Lasagna

Ingredients

• Salt and pepper - To taste
• Marinara sauce - 2 cups
• Mozzarella cheese - 2 cups, shredded
• Egg - 1
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• Spinach - 8 ounces, chopped
• Mushrooms - 8 ounces, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Lasagna noodles - 9 sheets

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
6. Add the chopped spinach and cook until wilted, about 3 minutes.
7. In a bowl, combine the ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread half of the mushroom and spinach mixture over the noodles.
11. Spread half of the ricotta cheese mixture over the vegetables.
12. Sprinkle half of the shredded mozzarella cheese on top.
13. Repeat the layers with the remaining ingredients, ending with a layer of mozzarella cheese on top.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
16. Let the lasagna cool for a few minutes before serving.