Mushroom and Spinach Lasagna
9 uncooked lasagna noodles
1 container ricotta cheese (15 ounces)
1 cup chopped mushrooms (about 4 ounces)
1 large onion, chopped (about 1 cup)
1 10-ounce package frozen chopped spinach, thawed and squeezed to drain
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 jar spaghetti sauce (14 ounces)
3 tablespoons grated Parmesan cheese
Heat oven to 350 degrees. Grease a rectangular 11-inch by 7-inch by-11/2-inch baking dish. Cook and drain noodles according to package directions.
Mix 1/2 cup of ricotta cheese, 1 egg, the mushrooms and onion.
Mix remaining 3/4 cup ricotta cheese, 1 egg, the spinach, salt and nutmeg. Spread 1/2 cup of the spaghetti sauce in baking dish. Top with three noodles; spread with the mushroom mixture. Top with three noodles; spread with the spinach mixture. Top with remaining three noodles and remaining spaghetti sauce.
Cover loosely with aluminum foil and bake 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered for about 10 minutes or until hot in the center. Let stand 10 minutes before serving. Makes 6 servings.