Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----norma wrenn npxr56b---- 1/2 ts Salt
1 lb Fresh spinach 1/2 ts Black pepper
1 lb Fresh mushrooms 3/4 ts Dried basil
-- chop coarse 3/4 ts Dried oregano
1 c Onion; chopped 16 Lasagna noodles
1 Cl Garlic; minced 4 1/2 c Mozzarella cheese; shredded
2 tb Olive oil Marinara sauce or tomato-
3 c Ricotta cheese Cream sauce as desired
1 2/3 c Parmesan cheese; divide Extra parmesan cheese
1 Egg

Steam spinach until tender; press out excess moisture and chop
coarsely.

Chop mushrooms and onions and mince garlic over medium-high heat until
onions are tender; drain excess liquid and cool. Mix ricotta cheese,
2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.
Add cooled spinach and mushroom-onion mixture and mix on low speed
until just blended. Cook lasagna according to package directions;
rinse under cool water and drain thoroughly. Place foru lasagna
strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded
cheese and 1/3 c Parmesan. Repeat layering two more times and top
with remaining four lasagna strips. Spread 1 cup of marinara or
tomato-cream sauce over top and cover tightly with foil. Preheat oven
to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm
at least 30 minutes before cutting. Top with extra Parmesan cheese.
(Can be refrigerated a day in advance of baking if desired.)

Source: Abilene Reporter News 3/10/94

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