1 lb. fresh spinach
8-10 oz. lasagne noodles
30-32 oz. tomato sauce
8 oz. grated mozzarella cheese
4 oz. ricotta cheese
1-2 oz. Parmesan cheese
1/4 lb. fresh mushrooms
1/4 c. grated onions (pref. maui)
1/4 c. chopped parsley
2 tsp. fresh oregano (or 1/4 tsp. dried)
2 tbsp. butter
2 tbsp. olive oil
1 tsp. salt

Steam washed spinach and put aside. Cook noodles. Melt butter in olive oil. Add washed mushrooms, parsley and oregano. Fry 3-4 minutes, then add tomato sauce and salt. Simmer 15 minutes or more. Place layers of noodles in lightly oiled casserole dish. Add layer of spinach, then layer of mozzarella cheese. Place dots of ricotta cheese with tablespoon on top. Repeat layering process until all ingredients are used.

Pour sauce over layers, use as much as will comfortably fit in dish. Sprinkle with Parmesan cheese. Bake in 400 degree oven for 45 minutes. Check while baking and lower heat to 350-375 degrees if top begins to burn.