Spinach Lasagna

• 1 whole Onion, Chopped
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Chopped
• 1 teaspoon Italian Seasoning
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 cup Grated Parmesan
• 1 whole Egg
• 1 jar (about 26 Oz. Jar) Prepared Spaghetti Sauce (I Use Prego)
• 1 cup Heavy Whipping Cream
• 9 whole Lasagna Noodles
• 2 cups Shredded Mozzarella
• 2 boxes (10 Oz. Box) Frozen Chopped Spinach, Thawed And Drained

1. Preheat oven to 350 degrees.
2. Filling: 1.
3. Heat the oil in a large skillet over medium heat.
4. 2.
5. Saute onion and garlic until onion is translucent, stirring occasionally.
6. 3.
7. Add Italian seasoning.
8. 4.
9. Stir in spinach and cook until tender and liquid is evaporated.
10. 5.
11. Remove from heat and stir in soup, parmesan cheese, and egg.
12. 6.
13. Set filling aside.
14. Sauce: 1.
15. In a medium bowl, stir together spaghetti sauce and heavy cream until combined.
16. 2.
17. Set aside.
18. Layering: 1.
19. Pour half the sauce mixture into the bottom of a 9 x 13 pan.
20. 2.
21. Arrange 3 noodles over the sauce.
22. 3.
23. Top with half of the filling.
24. 4.
25. Sprinkle with 1/3 of the mozzarella.
26. 5.
27. Repeat steps 2, 3 and 4.
28. 6.
29. Top with remaining 3 noodles and the remaining sauce.
30. 7.
31. Bake at 350 degrees for 40-60 minutes depending on your oven.
32. Check noodles for tenderness.
33. 8.
34. Sprinkle with remaining mozzarella and bake for another 5 minutes.
35. 9.
36. Let stand for 15 minutes before serving.

onion, olive oil, clove garlic, italian seasoning, cream of mushroom soup, parmesan, egg, cream, lasagna noodles, mozzarella

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