Spinach and Mushroom Lasagna a la Edie Style

Pat--This one is for you babe!!!

In a pan saute two packages of sliced regular mushrooms and one big package of shitake or bella mushrooms. I saute it in a little olive oil. Add some nutmeg to taste.
In a bowl, mix one big container of ricotta cheese, two eggs, two packages of frozen, thawed, sqeezed dry chopped spinach, a little parmesan (freshly grated) a tsp. of black pepper.
In a pan on the stove place a large can and a small can of tomato sauce. Add lots of garlic, some chopped tomatoes, 1/2 of a chopped onion, a little white cooking wine or balsamic or both, Italian seasoning, oregano and basil and whatever you have and maybe some honey--all the things to make a good tasting marinara sauce--oh salt of course.
Boil the wide lasagna noodles and really make sure they are done just right.
In a 9X13 inch pan layer sauce, noodles, ricotta mixture, mushrooms, and mozarella in that order about three times and then end with the sauce. You may have left over sauce and that is fine because you don't want your lasagna to be soupy. On top of the sauce, sprinkle on some Parmesan Cheese. Bake at 350 for about an hour. I baked mine with tin foil on the top for about 50 minutes and then took the foil off. The secret is to really taste the sauce and to cook the noodles just right. It is a delicious meatless dish. Enjoy and then write and tell me how you like it!!!!!