1 lg. onion, diced fine
2 tbsp. minced garlic
2 lbs. chopped fresh spinach (6 c. lightly packed)
1/2 lb. mushrooms, sliced
1 tbsp. olive oil
1 lb. ricotta cheese
3 eggs
4 oz. grated Parmesan cheese (about 1 c.)
1 tbsp. dried basil
1 tbsp. dried oregano
1 lb. lasagna noodles, cooked
4 c. tomato sauce
1 lb. shredded Mozzarella cheese
Salt and pepper to taste

In a large skillet or Dutch oven, saute the onion, garlic, spinach and mushrooms in the olive oil for 3-5 minutes, until vegetables are cooked through but not browned. Drain.

Mix the ricotta with the eggs, Parmesan, basil and oregano. Place a layer of lasagna noodles in a lasagna pan dish, about 9x13 inches. Add a layer of tomato sauce, then a layer of ricotta mixture, then a layer of vegetable mixture. Sprinkle with some of the Mozzarella and add salt and pepper to taste.

Continue with layering until ingredients are used, ending with sauce and Mozzarella. Bake 50 minutes to 1 hour at 375 degrees. Serves 6-8.