Lasagna

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.
3. 3
   Peel the onion and cut into 1/2-inch pieces.
4. 4
   Peel and finely chop the garlic or pass it through a garlic press.
5. 5
   Place the canola oil in a large skillet over medium-high heat.
6. 6
   Add the mushrooms, onion, and garlic and cook, stirring frequently, for 10 to 12 minutes, or until the onion is softened.
7. 7
   Add the spinach and cook for 8 to 10 minutes, or until all the liquid has evaporated.
8. 8
   Lightly beat the eggs in a large bowl, then stir in the ricotta cheese.
9. 9
   Place a large spoonful of the spaghetti sauce in the bottom of an ungreased 9 by 13-inch baking pan and spread it around.
10. 10
    Place a layer of lasagna noodles over the sauce and top with half of the ricotta mixture.
11. 11
    Spread one-third of the spaghetti sauce over the cheese and top with half of the spinach mixture.
12. 12
    Sprinkle one-third of the mozzarella and one-third of the Parmesan over the spinach.
13. 13
    Continue the layering process with noodles, the remaining ricotta mixture, one-third of the spaghetti sauce, the remaining spinach, and one-third of the mozzarella and Parmesan.
14. 14
    Top with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
15. 15
    Cover with aluminum foil and bake for 1 hour.
16. 16
    Remove the aluminum foil and bake for 15 to 20 minutes, or until the cheese begins to brown.
17. 17
    Remove from the oven and let stand for 15 minutes before serving.
18. 18
    To make garlic bread to go with the lasagna, preheat the oven to 350F.
19. 19
    Take a loaf of fresh, crusty bread and cut into 1-inch slices, but keep in the loaf shape.
20. 20
    Brush 1/2 cup melted butter on the bread slices and sprinkle with a little bit of garlic salt.
21. 21
    Place on aluminum foil and wrap the loaf.
22. 22
    Bake for 15 minutes.