Spinach Lasagna III

20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 cup chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

⅔ cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

½ teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

3 cups tomato pasta sauce

1 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.