What's For Dinner: Spinach Lasagna….Red or White….pasta or veggie

What You Need

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese

1 egg
2 minced garlic cloves

Jar of pasta sauce and small can of tomato sauce OR one jar of alfredo sauce mixed with a cup of milk if making white lasagna
9 no-boil lasagna noodles or one eggplant thinly sliced
1 bag fresh spinach

2 cups fresh sliced Portobello mushrooms

1/2 teaspoon black pepper, cracked

2 teaspoons basil
pinch of red pepper flakes

Preheat oven to 375° F.

1. Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley, egg, basil and red and black pepper. Set aside.

2. In a 9x13 inch baking dish pour 3/4 cup marinara sauce or alfredo sauce. Place 3 pieces of noboil lasagna on the sauce or a layer of thinly sliced eggplant, covering with another 1/2 cup of the sauce.

3. Layer with half of the spinach and mushrooms, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips or eggplant and cover with remaining sauce.

4. Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 20 minutes before serving.

If you would like a version with meat, add browned ground sirloin to the marina sauce or grilled sliced chicken to the alfredo version.

What You Get
A yummy white or red lasagna....that I don't have a photo of!