Vegetable Lasagna - cooking recipe

Ingredients

1 box lasagna noodles (uncooked)
2 c. Mozzarella cheese, shredded
2 Tbsp. olive oil
1 large onion, chopped
1 clove garlic, minced
1 tsp. Italian seasoning
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 can cream of mushroom soup
1 c. grated Parmesan cheese
1 egg
1 (32 oz.) jar spaghetti sauce
1 c. heavy cream

Preparation

Mix oil, onion, garlic and seasoning in 10-inch skillet.
Over medium heat, cook until onion is tender, stirring occasionally. Stir in spinach and cook until tender and liquid evaporates. Remove from heat and stir in mushroom soup, Parmesan cheese and egg.
In a medium bowl, stir spaghetti sauce and heavy cream together.
Pour 1/2 of mixture into a 13 x 9-inch baking dish. Set remainder aside.