Meat-less Lasagna

I'm on a total "i'm trying to eat less meat" kick.  So i have sat in Indigo books looking at vegetarian cookbooks for months and I just LOVE this Lasagna! UHHHHH heaven.  It's super easy, full of cheese, and practically feeds the neighbourhood.

Mushroom Spinach Lasagna

1 pound of mushrooms, sliced thin

1 large onion, chopped fine

4 cloves of garlic, peeled and passed through garlic press

3 tablespoons oil

1 pound frozen chopped spinach

2 eggs

32 ounces ricotta cheese

1 jar prepared spaghetti sauce (i use organic tomato basil)

1 box no-cook lasagna noodles

1 pound mozza cheese, grated

1 cup parmesan cheese, grated

Preheat oven to 350F.

Place oil in large skillet over medium high heat and add mushrooms, onion, and garlic.  Cook, stirring frequently for 10-12 minutes or until onion has softened.  Add the spinach and cook for 8-10 mins or until all the liquid has evaporated.  

Lightly beat the eggs in a large bowl, then stir in ricotta cheese.

Place a large spoonful of the spaghetti sauce in the bottom of an un-greased 9X13 baking pan and spread it around.  Place a layer of noodles over the sauce and top with half of the ricotta mixture.  Spread one- third of the spaghetti sauce over the cheese and top with half of the spinach/mushroom mixture.  Sprinkle one third of the mozza and parmesan over the spinach.  Continue layering process with noodles, the remaining ricotta, spaghetti sauce, spinach/mushroom, and cheese.  Top with final layer of noodles, sauce, and cheese.  

Cover with foil and bake one hour.  Remove the foil and bake for 15-20 mins or until cheese begins to brown.  Remove from the oven and let stand for 15 minutes before serving.  

Ta daaa! Delicious. 

I sprinkle some red pepper flakes for added heat and sparkle! hehe

Serve with salad, garlic bread, and Wine (not optional)