9 Days Mushroom Spinach Lasagna

1-2 lbs. assorted mushrooms, thinly sliced (shiitake, cremini, or whatever you have– I like to use a blend of different mushrooms, and stay away from the bland “white button” kind)

pinch of salt

1 onion, chopped

1/4 cup olive oil

3-4 cloves of garlic, minced

3 tablespoons tomato paste

1 container Pomi tomato sauce

3/4 cup water

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 tablespoon sugar

9-10 ounces fresh spinach (or substitute a 10 ounce block of frozen chopped spinach)

1 box lasagna noodles

15-16 ounces ricotta cheese

1 egg

1 teaspoon Italian seasoning

1/2 teaspoon nutmeg

handful of fresh basil

3/4 cup grated Parmesan cheese

3 cups shredded mozzarella cheese

Place mushrooms in a nonstick pan (or spray your pan with Pam). Cook over medium-high heat, stirring occasionally. Add salt and onion and cook until vegetables have softened and begun to caramelize. Add olive oil, garlic, and tomato paste and stir until the tomato paste is evenly distributed. Add half the container of Pomi, plus water, thyme, sugar, and red pepper flakes. Simmer for 20-30 minutes.

Cook and drain lasagna noodles, and lay them flat on a baking sheet or clean counter so they hold their shape pre-assembly.

In a medium bowl, mix together ricotta cheese, egg, Italian seasoning, and nutmeg.

Preheat oven to 350. Spread the other half of the Pomi tomato sauce on the bottom of a baking pan. Add a layer of noodles, slightly overlapping at the edges. Add half the ricotta mixture, half the spinach, and half the mozzarella cheese in layers. Sprinkle with 1/4 cup of the Parmesan. Now add one-third of the mushroom sauce and half of the fresh basil. Repeat layering process: noodles, ricotta, spinach, mozzarella, Parmesan, mushroom sauce, and remaining basil. For the final layer, you will use remaining noodles, mushroom sauce, and Parmesan.

Bake for 25 minutes covered and 25 minutes uncovered. B’tayavon!