Mushroom and Spinach Lasagna

Lasagna is only as good as each layer; so using the best ingredients and making each layer packed with flavor makes this lasagna addictive.

 

1 box of dry lasagna pasta sheets

3 cups homemade tomato sauce

2 cups ricotta cheese

1 cup grated parmesan cheese

2 boxes of frozen chopped spinach, thawed and drained

1 Vidalia onion, sliced

2 cups mushrooms, thinly sliced

6 cloves garlic, chopped

2 teaspoons red pepper flakes

Salt and pepper

Preheat the oven to 350 degrees F. In a large pan, sauté the onion on medium heat until golden and translucent. Add the garlic and red pepper flakes and sauté an additional few minutes. Season with salt and pepper and set aside. In a separate pan sauté the mushrooms until most of the water cooks out, about 10 minutes. Season with salt and pepper to taste and toss with the onions and garlic. Grease a 14 X 9 inch pan and lay one layer of pasta sheets down. Make sure the spinach is thoroughly drained of all the water.  Add the first layer of sauce on top of the pasta sheets. Then layer half of the onion and mushroom mixture. Top with half of the ricotta cheese. On top of the cheese add a layer of spinach. Lay down another layer of pasta on top of the spinach. Top the pasta with more sauce. Repeat by layering onions and mushrooms, spinach, and cheese. Finish the top with a layer of pasta topped with the reaming sauce. Top this with all the parmesan cheese. Bake in the oven for 45 minutes at 350 degrees F. Take the lasagna out of the oven and let it sit at room temperature for 15 minutes so the moisture redistributes. Serves about 4.