Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh spinach
   1      pound         fresh mushrooms -- chop coarse
   1      cup           onion -- chopped
  10      milliliters   garlic -- mined
   2      tablespoons   olive oil
   3      cups          ricotta cheese
   1 2/3  cups          parmesan cheese -- divide
   1                    egg
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
     3/4  teaspoon      dried basil
     3/4  teaspoon      dried oregano
  16                    lasagna noodles
   4 1/2  cups          mozzarella cheese -- shredded
                        marinara sauce or tomato-
                        cream sauce as desired
                        extra parmesan cheese

Preparation:

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place for lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) Source: Abilene Reporter News 3/10/94