Costner'S Spinach Lasagna

• 1/2 cup plus 2 TAB EVOO
• 2 onions, finely chopped (divided)
• 6 garlic cloves, minced (divided)
• 1 lb. fresh mushrooms, cleaned and finely chopped
• 1 TAB dried basil
• 1 TAB dried oregano
• 1/3 c. finely chopped fresh parsley (divided)
• 2 28-oz. cans tomatoes with tomato puree
• 2 bay leaves
• 1 1/2 tsps salt (divided)
• 1/2 tsp ground pepper (divided)
• 2 cups veggie or beef broth
• 1 cup red wine
• 1 tsp Worcestershire sauce
• 2 10-oz packages frozen chopped spinach
• 1 lb. ricotta
• 1/2 lb. grated Parmesan (divided)
• 2 eggs, lightly beaten
• 1/2 tsp. grated nutmeg
• 8 oz. lasagna noodles
• 1 1/2 lb. grated mozzarella cheese

1. Tomato sauce: heat 1/2 cup of EVOO in large saucepan, add 1/2 of onion and 2/3 of garlic. Saute 2 minutes, until onion is translucent. Add mushrooms and cook 3 to 4 minutes, until liquid has evaporated. Add basil, oregano and 1/4 cup parsley, cook 1 minute. Add tomatoes with puree, breaking up whole tomatoes. Add bay leaves, 1 teaspoon salt, 1/4 tsp pepper, beef broth, wine and Worchestershire; stir. Cook over medium heat, uncovered, stirring frequently, for 3 hours or until thick. Discard bay leaves.
2. Meanwhile to make lasagna filling, cook spinach and drain.
3. In large skillet, heat remaining 2 TABs EVOO, remaining onion and garlic; saute lightly, 1-2 minutes. Add spinach; cook 2 minutes more; remove from heat.
4. In medium bowl, combine spinach mixture, ricotta cheese, all but 1/4 cup Parmesan and eggs. Add nutmeg and remaining parsley, salt and pepper. Set aside.
5. To assemble: coat a 9x13 baking dish with nonstick spray. Arrange 1 layer of lasagna noodles on bottom of dish. Spread 1/3 of spinach-ricotta mixture over noodles. Sprinkle with about 1/2 lb. of mozzarella and cover with 1/3 sauce in thin layer.
6. Repeat these layers twice more, finishing with a layer of sauce. Sprinkle with remaining 1/4 cup Parmesan and leftover mozzarella. (Lasagna can be frozen at this point.)
7. If baking unfrozen, bake, uncovered, at 375 degrees for 30 minutes. Let stand 15 minutes before cutting.
8. Bake frozen lasagna, 30 minutes at 450 degrees, covered. Remove foil and bake, uncovered, another 35 minutes until golden brown. Let stand 15 minutes before serving.

onions, garlic, fresh mushrooms, basil, oregano, fresh parsley, tomatoes, bay leaves, tsps salt, ground pepper, veggie, red wine, worcestershire sauce, spinach, ricotta, parmesan, eggs, nutmeg, lasagna noodles, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/costners-spinach-lasagna-52986631 (may not work)