Spinach Lasagna

• 9 lasagna noodles, uncooked
• 1 cup onion, chopped
• 1 cup fresh mushrooms, sliced
• 4 garlic cloves, minced
• 2 tablespoons margarine
• 7 ounces roasted sweet red peppers, drained and chopped
• 10 ounces frozen chopped spinach, drained and thawed
• 15 ounces ricotta cheese
• 12 cup shredded mozzarella cheese
• 12 cup grated parmesan cheese
• 2 eggs, beaten
• 1 teaspoon basil
• 12 teaspoon oregano
• 30 12 ounces meatless spaghetti sauce
• 14 cup grated parmesan cheese

1. Cook lasagna noodles 10-12 minutes or until tender but firm.
2. Drain; rinse with cold water.
3. Drain well.
4. In a large skillet, cook onion, mushrooms, and garlic in hot margarine until tender but not brown.
5. Stir in sweet peppers.
6. Set aside.
7. Pat spinach dry with paper towels.
8. In a medium bowl, stir together spinach, ricotta cheese, mozarella cheese, the 1/2 cup parmesan cheese, eggs, basil, oregano, and 1/4 teaspoon peppers.
9. Stir sweet pepper mixture into spinach mixture.
10. Spread 1/2 cup of spaghetti sauce evenly in a 3 quart rectangular baking dish.
11. Arrange 3 lasagna noodles over sauce.
12. Layer noodles with half the sweet pepper/spinach mixture and 1 cup of spaghetti sauce.
13. Repeat layers, ending up with noodles.
14. Spoon remaining sauce over the top.
15. Sprinkle with the 1/4 cup parmesan cheese.
16. Bake covered at 375 for 20 minutes.
17. Uncover and bake about 10 minutes or until heated through.
18. Let stand 10 minutes.

lasagna noodles, onion, fresh mushrooms, garlic, margarine, sweet red peppers, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, basil, oregano, spaghetti sauce, parmesan cheese

Taken from www.food.com/recipe/spinach-lasagna-152488 (may not work)