2 lbs. fresh spinach
1/4 c. butter
1 lg. onion, chopped
1/2 lb. mushrooms, sliced
3 cloves garlic, minced
1/2 c. flour
1 1/2 tsp. oregano
3/4 tsp. salt
1 tbsp. basil
1/4 tsp. pepper
2 lg. eggs, beaten
1/2 c. grated Parmesan cheese
1/2 lb. cooked lasagna
2 lg. ripe tomatoes
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese

Wash, trim, steam, drain and chop the spinach. In a medium saucepan, melt the butter and saute the onions and mushrooms and garlic until tender. Stir in flour and remove from heat. Gradually stir in milk, oregano, salt, basil and pepper. Return to heat and stir until thick. Stir a little hot sauce into eggs, return egg mixture to sauce and cook 1 minute, stirring in Parmesan cheese. Spread thin layer of sauce in a 9 x 13 inch pan. Layer 1/2 the noodles in the pan. Spread spinach over noodles. Spoon 1/2 the sauce over spinach. Cover with 1/2 the tomato slices, all the Ricotta cheese and 1/2 sliced Mozzarella. Layer the remaining noodles, tomatoes and sauce. Top with Mozzarella. Bake, covered, in a 375 degree oven for 15 minutes. Uncover and bake 20 minutes or until hot. Let stand 15 minutes before serving. Cut into squares. Serves 8.