Vegetable Lasagna

• 8 oz. pkg. lasagna noodles
• 1 Tbsp. olive oil
• 3/4 c. chopped onion
• 2 cloves garlic, chopped
• 1 jar spaghetti sauce (26 or 30 oz.)
• 8 oz. Ricotta or cottage cheese
• 10 oz. pkg. frozen chopped spinach, thawed and drained
• 1/2 c. mushrooms or 1 small can, drained
• 1 lb. shredded Mozzarella cheese, divided
• 1/2 c. Parmesan cheese
• 1 egg, beaten
• chopped parsley

1. Prepare lasagna according to package directions; drain. In saucepan, heat oil.
2. Saute onion,
3. garlic
4. and
5. mushrooms. Stir in spaghetti sauce; simmer 15 minutes.
6. In
7. bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan
8. andtgg;
9. mix well.
10. In 12 x 12-inch baking dish, layer 1
11. cup
12. sauce,
13. half the
14. lasagna noodles, half the remaining sauce,tll
15. of
16. the spinach
17. mixture, half of the remaining
18. Mozzarellatnd
19. the remaining noodles and sauce.
20. Cover.
21. Bake in 350u0b0 oven for 45 minutes.
22. Uncover; top with remaining Mozzarella
23. and parsley. Bake 15 minutes longer. Let stand 10
24. minutes before serving. Makes 6 to 8 servings.

lasagna noodles, olive oil, onion, garlic, ricotta, spinach, mushrooms, mozzarella cheese, parmesan cheese, egg, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663537 (may not work)