Spinach and Mushroom Lasagna

I put this little number together for dinner tonight. All of the ingredients were already prepped (sliced and grated) because when I went to the store, it all was cheapest that way. So not only was it cheap, it was very easy to prepare! Plus, I didn't have any left over ingredients.

• 1 lb ground beef
• 1 pkg (8 oz) sliced mushrooms
• 1 pkg (10 oz) frozen chopped spinach
• 1 can (26 oz) garlic and herb pasta sauce (I use Hunt's)
• 1 container (15 oz) ricotta cheese
• 1 pkg (6 oz) shredded parmesan cheese
• 1 egg (whites only)
• 1 pkg (8 oz) shredded mozzarella cheese
• 1 pkg whole wheat lasagna noodles

Cook noodles until done, drain and set aside.


In a large saute pan, cook ground beef until done. Add mushrooms until cooked. Add spinach until it is no longer frozen. Add all but 1 cup pasta sauce. Let simmer.


In a bowl, mix the ricotta cheese, egg and half of the parmesan cheese.


To assemble:
Put 1/2 cup sauce on the bottom of a baking pan
Place 4 noodles in the bottom of pan to cover
Spread half of cheese mixture over noodles
Spread half of the meat and spinach mixture over cheese
Sprinkle just a little mozzarella cheese over mixture
Layer 4 more noodles
Spread remaining cheese mixture
Spread remaining meant and spinach mixture
Layer the remainder of the noodles
Spread the remainder of the sauce over noodles
Sprinkle the remaining mozzarella and parmesan cheese over the top


Cover with tin foil and bake at 350 for 45 minutes. Remove tin foil the last 10 minutes.