Another favorite from The Whitegrass Cookbook.
Make sure you have:
All of the ingredients, cheesecloth or thin towel to wring out frozen spinach, and a 9" x 13" baking pan.
*In this recipe, you don't cook the noodles, they steam as the lasagna bakes.
1 10 oz pkg. frozen chopped spinach, thawed
2 15 oz. ricotta or cottage cheese
1 tsp. dried basil
1 tsp. minced garlic
1/4 cup parmesan cheese
salt and pepper to taste
1 quart pasta sauce
1 box lasagna noodles UNCOOKED
1 1/2 cups grated mozzarella
1/3 cup water
1 package sliced mushrooms (optional)
Squeeze water out of spinach and mix with ricotta, eggs, basil, garlic, Parmesan, and salt and pepper. In a 9" x 13" baking pan, pour in 1/2 cup sauce to cover the bottom.
Line pan with uncooked noodles, then spoon half of the filling and spread evenly over the noodles. Sprinkle 1/2 cup mozzarella along with 1/2 of the package of sliced mushrooms. Next, a layer of sauce and again noodles, filling, cheese, rest of the mushrooms, and sauce. Top with remaining mozzarella. Drizzle water over the top, cover with foil and bake at 350 degrees for 45 minutes. Remove cover and bake an additional 10-15 minutes to brown the top. Take out of the oven and let sit about 15 minutes before serving. Serves 6-10.