Spinach & Mushroom Lasagna

Last night I cooked Lasagna for my family, and it was so good, here is the recipe

Ingredients

20 lasagna noodles
2 tablespoons olive oil
3 cups chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
4 cups fresh spinach

3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
4 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Directions

Make your favorite Italian Tomato Sauce..

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water and some oil to a boil. Add lasagna noodles and cook for 8 to 12 minutes or until al dente; drain. ( MAKE SURE THEY ARE al dente )
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, then chop the spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat slowly with a spoon, or mix with your hands for 1 minute.

Lay about 5 lasagna noodles in bottom of a 9x13 inch baking dish. Add some Italian sauce to cover noodles, now Spread one third of the cheese/spinach and mushroom mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 25 to 40 minutes before serving.