Spinach Mushroom Lasagna

theyummylife.com

Deb V

subheading: FOR SAUCE:

2 tablespoons olive oil

1 medium onion, diced (approx. 1 cup)

8 oz. mushrooms, diced (approx. 2 cups)

1 tablespoon minced garlic

1 tablespoon dried basil

2 teaspoons dried oregano

2 teaspoons white pepper (substituting black pepper not recommended)

½ teaspoon salt

1 (28 oz.) can crushed tomatoes in puree

1 (6 oz.) can tomato paste

¼ cup dry red wine

10 oz. frozen chopped spinach, thawed and squeezed dry

subheading: FOR LAYERING:

6 lasagna noodles (whole wheat or regular)

1 container (15 oz.) ricotta--whole or part skim--room temperature

1 cup (4 oz) grated Parmesan cheese

16 oz. mozzarella, grated (4 cups)

subheading: FOR OPTIONAL GARNISH:

chopped Italian parsley

Directions at theyummylife.com

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