Mushroom-Spinach Lasagna

Barry has asked for more meatless entrees. I adapted this recipe from one I found on the web. This makes 4 hearty servings, or 6 smaller servings.

Ingredients:

1/2 (8 ounce) package lasagna noodles (about 8 or 9 noodles)

1 egg, beaten, 1 cup cottage cheese

1/2 (15 ounce) container ricotta cheese

1 teaspoon dried Italian seasoning, 2 tablespoons of sugar

1 tablespoon olive or canola oil

12 to 16 ounces of fresh mushrooms (either white or brown Crimini mushrooms)

1/2 cup chopped onion, 4 cloves garlic, minced

1 tablespoon all-purpose flour, 1 teaspoon ground black pepper

2/3 cups milk

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/4 cup plus 1/8 cup shredded or grated Parmesan cheese

1/2 of an 8 ounce package shredded mozzarella cheese (or 4 ounces of a block of

mozzarella sliced into thin strips)

1) Grease a 9 x 9 inch glass/ceramic baking dish. Preheat oven to 350 oF.

2) Bring a large pot of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain and cut long noodles in half. (Or break in half before cooking).

3) Mix egg, cottage cheese, ricotta cheese, sugar, and Italian seasoning in a bowl; set aside.

4) Wash mushrooms, and chop into 1/3 to 1/2 inch pieces. (You could also thinly slice the mushrooms)

5) Heat oil in a skillet over medium-high heat. Cook onion and garlic in the hot oil until tender, 4 to 5 minutes. Add chopped mushrooms and cook, stirring occasionally, for another 4 to 5 minutes. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly. Remove skillet from heat and stir spinach and 1/4 cup Parmesan cheese into the mushroom sauce.

6) Arrange 1/3 of the lasagna noodles (5-6 noodle halves) in a single layer in the prepared baking dish. Spread 1/3 of the cottage cheese mixture over the noodles.

Spread 1/3 of the mushroom sauce over the cottage cheese mixture.

Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.

Sprinkle remaining 1/8 cup Parmesan cheese over the lasagna.

6) Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.