olive oil
2 cups sliced fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
3 cups fresh spinach
3 cups ricotta cheese
1 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce (I make my own using diced canned organic tomatoes [2]. In a pan, mix 1 cup chopped fresh basil, oregano, pepper, powdered onion and garlic, and a dash of pink salt [amounts may vary depending on your taste] with a bit of olive oil, as soon as the mixture is fragrant, add the tomatoes. With a spatula, mix and crush the tomatoes a bit, bring to a boil and set aside. This will make more sauce than needed, but is also good for pasta or pizza.)
1 cup grated Parmesan cheese
Lasagna noodles (varies depending on the size of the pyrex, I use precooked noodles)
Preheat oven to 350 degrees F
In a skillet over medium heat, cook onions and garlic in olive oil until onions are tender Drain excess liquid and set aside.
In a different skillet, cook the mushrooms (I use sliced shiitake) in a bit of olive oil, add a bit of dried basil, oregano and fresh grounded pepper. Set aside.
Boil spinach for 5 minutes. Drain.
In a blender or food processor, mix the onions and garlic with the spinach, it has to be a bit chunky. Then, mix with the mushrooms.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl.
Add spinach mixture. Beat by hand until evenly mixed.
Lay lasagna noodles in bottom (I grease the pyrex with a bit of butter).
Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and ½ cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese.
Repeat layering.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool before serving.
Let me know when you try it!