Makes 6 - 8 servings

Ingredients:

1 large onion, chopped
2 Tbls garlic, crushed or minced
2 lbs. Fresh spinach, chopped (about 6 cups)
1/2 lb. Mushrooms, sliced
1 Tbls olive oil
1 lb. Ricotta cheese, organic
3 eggs
4 oz. Parmesan cheese, grated
1 Tbls. Dried or fresh basil
1 Tbls Dried or fresh oregano
1 lb cooked lasagna noodles
4 cups tomatoes, crushed or sauce
1 lb. Mozzarella cheese, shredded
salt and pepper to taste

How to:

1. In a large skillet or Dutch oven, sauté the onion, garlic, spinach and mushrooms in the olive oil for 3 - 5 minutes until veggies are cooked but not browned.

2. Drain off excess liquid.

3. Mix the Ricotta with the eggs, Parmesan, basil and oregano.

4. Place a layer of tomatoes (sauce or crushed) in the bottom of a lasagna pan or casserole dish about 9 x 13 inches.

5. Add a layer of noodles, a layer of tomatoes, a layer of cheese mixture, a layer of veggies, sprinkle with some mozzarella, continuing until last layer.

6. Bake at 375 degrees for about 50 minutes to 1 hour or until lasagna is heated through and golden brown on top.

Recipe can be cut in half, using a smaller baking dish. Cooked portions may be frozen and reheated at 350 degrees until heated through.

Recipe compliments of Vivian Busby of TX