Vegetable Lasagna - cooking recipe

Ingredients

8 oz. pkg. lasagna noodles
1 Tbsp. olive oil
3/4 c. chopped onion
2 cloves garlic, chopped
1 jar spaghetti sauce (26 or 30 oz.)
8 oz. Ricotta or cottage cheese
10 oz. pkg. frozen chopped spinach, thawed and drained
1/2 c. mushrooms or 1 small can, drained
1 lb. shredded Mozzarella cheese, divided
1/2 c. Parmesan cheese
1 egg, beaten
chopped parsley

Preparation

Prepare lasagna according to package directions; drain. In saucepan, heat oil.
Saute onion,
garlic
and
mushrooms. Stir in spaghetti sauce; simmer 15 minutes.
In
bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan
and\tegg;
mix well.
In 12 x 12-inch baking dish, layer 1
cup
sauce,
half the
lasagna noodles, half the remaining sauce,\tall
of
the spinach
mixture, half of the remaining
Mozzarella\tand
the remaining noodles and sauce.
Cover.
Bake in 350\u00b0 oven for 45 minutes.
Uncover; top with remaining Mozzarella
and parsley. Bake 15 minutes longer. Let stand 10
minutes before serving. Makes 6 to 8 servings.