Mushroom Lasagna

Ingredients

Serves 8

¼ cup olive oil

16 oz mixed mushrooms, sliced (we used white button and cremini)

1 medium red onion, minced

4 cloves garlic, minced

10 oz. baby spinach

4 teaspoons Italian seasoning, divided

Salt and pepper

1 cup shredded parmesan cheese

2 cups whole milk ricotta cheese

2 cups small curd cottage cheese

2 cups shredded mozzarella

1 ½  cups jarred pasta sauce (Italian Herb or Roasted Garlic)

9 lasagna noodles, boiled and drained according to package directions

Directions

Preheat oven to 350 degrees.

Heat olive oil in a skillet over medium high heat.  Add mushrooms, onion, garlic, and 2 teaspoons Italian Seasoning plus salt and pepper. Sauté, stirring frequently until onions are translucent and mushrooms begin to brown.  Add in spinach and stir until wilted.  Set aside.

In a medium bowl combine ricotta, cottage cheese, and mozzarella, setting aside approx. ½ cup mozzarella for the top of the lasagna.   Stir in remaining Italian Seasoning.

Pour ½ cup sauce in the bottom of a 9 x 13 pan. Layer 3 lasagna noodles across the bottom.  Spread half of the cheese mixture in an even layer on the noodles.  Next, spread half of the mushroom mix over the cheese.  Top with ½ cup sauce.  Repeat with 3 more noodles and a second layer of cheese mix and mushrooms. Top with sauce. 

Layer the last three noodles on top.  Sprinkle with mozzarella cheese, then bake, covered 30 minutes.  Remove the cover and bake 5-10 minutes more or until the cheese is bubbly and beginning to brown.

Let cool 10 minutes before slicing to serve.