1 (10 oz.) pkg. spinach, frozen
1 cup onions, chopped
2 cloves garlic
12 oz. mushrooms, chopped
1 stick butter
1/2 cup flour
2 cups light cream
2 lb. ricotta cheese
1 tbsp. dried basil or pesto
1 cup Parmesan cheese, grated
1/3 cup fresh parsley, chopped
3 eggs
3 cups mozzarella cheese, shredded
1 lb. lasagna noodles, cooked

In large skillet cook onion, garlic, mushrooms, butter; about 5 minutes. Cook spinach, drain, add to skillet, (chop the spinach until fine). Add the flour and cream, (you can add 1/4 cup of vermouth at this stage if you wish) simmer. Start your noodles now.

In a large bowl mix cheese, basil, Parmesan, parsley, eggs, shredded cheese, set aside. Drain cooked noodles, and assemble by layers.

Bake at 350°F for about 40 minutes. Cool for 10 minutes before serving.