1 (12 oz.) pkg. lasagna noodles
1 (10 or 12 oz.) pkg. frozen spinach, thawed
2 med. onions
8 or 12 oz. crushed tomatoes
12 oz. Mozzarella cheese
8 to 12 oz. Romano cheese
2 tbsp. olive oil
12 or 16 oz. mushrooms
1 green pepper
Salt & pepper to taste
12 oz. sharp cheese

Bring large pan of water to boil and add the oil. Add noodles one at a time. Return to boil, turn heat down to medium for slow boil and cook until done. When cooked, drain and fill the pan with cold water and set aside.

Grate all the cheeses. Finely chop onion, peppers and mushrooms. In large frying pan, heat a little oil and cook onions until translucent. Add peppers and continue cooking for 2 or 3 minutes. Add mushrooms and continue cooking until most of juice is gone. Add thawed spinach and stir thoroughly. Add salt, pepper and herbs to taste. Oregano and thyme are good, but you can add your favorites. Add tomatoes and heat thoroughly.

Preheat oven to 375 degrees. In a rectangular casserole dish, arrange sauce, noodles and cheeses as follows: layer of sauce, layer of cheese, layer of noodles. Repeat layering until all ingredients are used -- saving some cheese for top. Cook in oven until top starts to brown -- about 30 minutes. Can be frozen for months (maybe even years) -- my record is 15 months.