Spinach and Mushroom Lasagna

• 8 ounces, weight Whole Milk Ricotta Cheese
• 16 ounces, weight Fresh Mozzarella, Slice 6 Thin Slices And Then Cut The Rest Into 1/2" Chunks, Divided Use
• 1/2 cups Finely Grated Parmesan Cheese
• 1 whole Egg
• 3 Tablespoons Fresh Basil, Minced
• 2 Tablespoons Dried Oregano
• 2 whole Large Handfuls Fresh Spinach
• Kosher Salt
• Freshly Ground Black Pepper
• 1 jar (32 Oz. Jar) Classico Roasted Tomato And Garlic Spaghetti Sauce
• 1 package (9 To 10 Oz. Package) No-cook Lasagna Noodles
• 8 ounces, weight Crimini Mushrooms
• 2 cups Chopped Cooked Chicken Or Other Cooked Ground Meat Of Your Choice

1. Preheat the oven to 400 degrees F.
2. In a medium mixing bowl combine the ricotta, mozzarella chunks, parmesan, egg, basil, oregano, spinach, salt and pepper.
3. Stir to combine.
4. Pour a couple of tablespoons of the sauce in the bottom of a 9x13 pan.
5. Then place 3 to 4 noodles in a single layer over the sauce.
6. Then spread half the cheese mixture over the noodles as evenly as you can get it.
7. Sprinkle half the mushrooms and half the chicken over the cheese mixture then cover with some more spaghetti sauce.
8. Layer 3 to 4 more noodles over the top and repeat layers, ending with a layer of noodles.
9. Top the final layer of noodles with a little more of the spaghetti sauce and then the fresh mozzarella slices.
10. Cover and bake about 40 minutes.
11. Then uncover and bake another 10 minutes just to brown things up a bit, but if you are pressed for time, you could skip this part.
12. Remove and let set for about 10 minutes before serving.

milk ricotta cheese, mozzarella, parmesan cheese, egg, fresh basil, oregano, fresh spinach, kosher salt, freshly ground black pepper, tomato, nocook lasagna noodles, mushrooms, chicken

Taken from tastykitchen.com/recipes/main-courses/spinach-and-mushroom-lasagna/ (may not work)