Vegetarian Spinach and Mushroom Lasagna

Name: Vegetarian Spinach and Mushroom Lasagna
Ingredients: 1 1/2 pound cremini mushrooms, roughly chopped; 1/2 pound shiitake mushrooms, roughly chopped; Salt; 1 generous cup of chopped onions; 1/4 cup olive oil plus more for keeping the noodles from sticking to each other; 4 cloves garlic, chopped (about 4 teaspoons); 1 6-ounce can tomato paste; 2 cups tomato sauce; 1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil); 1 cup water; 1 Tbsp dried thyme; 1/2 teaspoon red pepper flakes; 1 Tbsp sugar; 2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture; 1 lb lasagna noodles (16 to 20 noodles); 1 15-or-16-ounce container of ricotta cheese; 1/4 cup chopped fresh basil; 1/4 pound pecorino or parmesan cheese, grated (about 1 cup); 1 pound shredded mozzarella cheese (about 4 cups); Special equipment needed: 1 large casserole pan, preferably 10x15-inches

INGREDIENTS

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1 1/2 pound cremini mushrooms, roughly chopped

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1/2 pound shiitake mushrooms, roughly chopped

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Salt

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1 generous cup of chopped onions

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1/4 cup olive oil plus more for keeping the noodles from sticking to each other

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4 cloves garlic, chopped (about 4 teaspoons)

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1 6-ounce can tomato paste

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2 cups tomato sauce

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1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)

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1 cup water

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1 Tbsp dried thyme

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1/2 teaspoon red pepper flakes

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1 Tbsp sugar

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2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture

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1 lb lasagna noodles (16 to 20 noodles)

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1 15-or-16-ounce container of ricotta cheese

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1/4 cup chopped fresh basil

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1/4 pound pecorino or parmesan cheese, grated (about 1 cup)

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1 pound shredded mozzarella cheese (about 4 cups)

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Special equipment needed: 1 large casserole pan, preferably 10x15-inches

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