Spinach, Ricotta And Mushroom Lasagna

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 can 15 oz) diced tomatoes
• 8 oz button mushrooms, sliced
• 8 oz baby spinach
• 1 tub (15 oz) ricotta cheese
• 3/4 cup milk
• 2 None eggs, lightly beaten
• 4 sheets fresh lasagne pasta
• 1/2 cup grated Parmesan cheese
• None None Salad, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a 2-quart baking dish.
2. Heat 1/2 the oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until tender. Stir in tomatoes. Remove from pan. Set aside.
3. Wipe pan clean. Heat remaining oil in pan on high heat. Saute mushrooms for 2-3 mins, until tender. Add spinach. Cook, stirring, for 1-2 mins, until spinach is just wilted. Season to taste.
4. Combine ricotta, milk and eggs in a large bowl. Season.
5. Spoon 1/3 of the tomato mixture into prepared dish. Cover with 2 lasagne sheets, cutting to fit. Layer with 1/3 of the tomato mixture, 1/2 the mushroom mixture and 1/2 the ricotta mixture. Repeat layers, finishing with ricotta mixture. Sprinkle with Parmesan cheese.
6. Bake for 35-40 mins, until tender and golden. Serve with salad.

olive oil, onion, garlic, tomatoes, button mushrooms, baby spinach, ricotta cheese, milk, eggs, pasta, parmesan cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/30275 (may not work)