INGREDIENTS:
- 2 cups full fat ricotta cheese
- 2 eggs
- 1.5 tsp salt
- 1/2 tsp pepper
- 1.5 tbsp Italian seasoning
- 1 package of Taste Republic fresh lasagna sheets
- 1 9 oz bag frozen spinach, thawed & excess liquid drained
- 8 oz baby Bella mushrooms
- 32 oz tomato sauce
- 12 oz shredded cheese (I used Quattro Formaggio)
DIRECTIONS:
- Preheat oven to 350 degrees.
- Sauté mushrooms in a skillet until browned. Season with 1/2 tsp salt, pepper and 1 tsp Italian seasoning at the end of cooking time.
- In a small bowl, mix together ricotta cheese, eggs, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp Italian seasoning.
- In a 9x13 dish, ladle in a layer of tomato sauce.
- Add a layer of the noodles, slightly overlapping (I used 4 per layer).
- Spread 1/2 the ricotta mixture out on top.
- Sprinkle 1/3 of the bag of cheese, then 1/2 the spinach and 1/2 the mushrooms.
- Repeat steps 4-7.
- For the last layer, add the lasagna sheets, the last of the sauce & the rest of the cheese.
- Bake at 350 for 30-40 minutes covered in foil. Uncover and cook for an additional 10, broiling for 2 minutes at the end if desired.
Via Silvie / @seasonedbySilvie
