Stovetop Lasagna, Kosher Style

• 3 tablespoons tomato paste
• 3 cups water
• 1 (16 ounce) can diced tomatoes
• 1 tablespoon grapeseed oil
• 1 garlic clove, minced
• 12 lb white mushroom, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon pepper
• 12 teaspoon salt
• 12 teaspoon cayenne
• 12 teaspoon paprika
• 6 ounces lasagna noodles, broken into 1 - 3 inch pieces
• 12 lb frozen spinach, thawed and chopped
• 34 cup mozzarella cheese, grated
• 34 cup ricotta salata, grated

1. Combine water, tomato paste and can of diced tomatoes in mixing bowl, mix well.
2. Heat oil in a large saucepan on medium until just hot.
3. Add mushrooms and cook, stirring frequently until just starting to brown.
4. Add more oil if needed to prevent sticking, Add in garlic and cook, stirring until fragrant, about 30 seconds.
5. Add lasagna pieces, spinach, spices and previously combined sauce.
6. Bring to low boil and cook covered, for 20 minutes, stirring occasionally.
7. Take off heat when noodles are just shy of desired doneness.
8. Add all of ricotta salata and 1/3 of mozzarella and mix until reasonably melted throughout.
9. The ricotta salata may not melt completely or indeed much at all.
10. Sprinkle remaining cheese on top and let melt, covered, for 5 minutes.

tomato paste, water, tomatoes, grapeseed oil, garlic, white mushroom, basil, parsley, pepper, salt, cayenne, paprika, lasagna noodles, frozen spinach, mozzarella cheese, ricotta salata

Taken from www.food.com/recipe/stovetop-lasagna-kosher-style-487766 (may not work)