Forgot the Meat Lasagna

• 12 lasagna sheets
• 1 28 oz, can crushed tomatoes
• 1 6 oz. can tomato paste
• 5 garlic cloves
• 1 md. white onion, chopped
• 1 T sugar
• 1 cup beef stock
• 1 lb. roughly chopped mushrooms
• 10 oz. frozen spinach (thawed and drained)
• use fresh if you prefer
• Italian seasoning - parsley - oregano, salt and pepper -- to taste
• 1 lg. egg
• 15 oz. ricotta cheese
• 2 cups Mozzarella
• Italian blend cheese, shredded
• 1 cup parmesan cheese

1. In a large pot or dutch oven combine the crushed tomatoes, tomato paste, garlic, onions, sugar, and seasonings.
2. Allow this to simmer for an hour or so to bring flavors together.
3. Add the mushrooms and broth after 30-40 minutes.
4. In a bowl combine egg, spinach, ricotta, and parmesan.
5. Coat the bottom of a casserole dish with a bit of the tomato sauce and begin layering: pasta, cheese/egg mix, tomato sauce, shredded cheese.
6. The final layer should be the shredded cheese.
7. Since the pasta is going in uncooked be sure to cover it well with sauce, the pasta will cook nicely.
8. (Does not have to be the "no boil" type -- this works with any pasta.)
9. Bake for 30 minutes at 350 or until bubbly.
10. Pop it in the broiler for a few minutes to nicely brown the top if you want.
11. (Servings -- depends on how much you like to eat.
12. Divided into 8 servings, this recipe is 380 cals per serving.)

lasagna sheets, tomatoes, tomato paste, garlic, white onion, t, beef stock, mushrooms, frozen spinach, italian seasoning parsley, egg, ricotta cheese, mozzarella, italian blend cheese, parmesan cheese

Taken from www.foodgeeks.com/recipes/21777 (may not work)