Creamy Spinach & Mushroom Lasagna

• 12 whole wheat lasagna noodles
• 2 eggs
• 15 ounces ricotta cheese (cottage cheese, feta, or a mix works too)
• 2 cups mozzarella cheese, shredded (or more)
• 2 (16 ounce) jars alfredo sauce
• 9 ounces fresh spinach leaves
• 8 -10 portabella mushrooms, sliced (or more)

1. Cook whole wheat noodles in boiling water according to package directions.
2. Stir while cooking to prevent sticking.
3. Drain noodles, lay flat and set aside.
4. In a small or medium bowl, mix ricotta cheese with 2 eggs.
5. Mix until soft and well blended and set aside.
6. Spread some of your sauce into the bottom of a 9x13-inch casserole dish.
7. Lay three of your noodles lengthwise across the sauce.
8. Layer with: ricotta cheese mixture, mozzarella cheese, mushrooms, spinach, sauce.
9. Add three more noodles across the top and repeat the layering order two more times.
10. End with three noodles on top.
11. Add some more sauce followed by mozzarella cheese.
12. Bake for 45 minutes at 350 degrees.

whole wheat lasagna noodles, eggs, ricotta cheese, mozzarella cheese, alfredo sauce, fresh spinach leaves, portabella mushrooms

Taken from www.food.com/recipe/creamy-spinach-mushroom-lasagna-449158 (may not work)