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1
Preheat the oven to 350F.
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2
Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.
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3
Peel the onion and cut into 1/2-inch pieces.
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4
Peel and finely chop the garlic or pass it through a garlic press.
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5
Place the canola oil in a large skillet over medium-high heat.
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6
Add the mushrooms, onion, and garlic and cook, stirring frequently, for 10 to 12 minutes, or until the onion is softened.
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7
Add the spinach and cook for 8 to 10 minutes, or until all the liquid has evaporated.
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8
Lightly beat the eggs in a large bowl, then stir in the ricotta cheese.
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9
Place a large spoonful of the spaghetti sauce in the bottom of an ungreased 9 by 13-inch baking pan and spread it around.
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10
Place a layer of lasagna noodles over the sauce and top with half of the ricotta mixture.
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11
Spread one-third of the spaghetti sauce over the cheese and top with half of the spinach mixture.
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12
Sprinkle one-third of the mozzarella and one-third of the Parmesan over the spinach.
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13
Continue the layering process with noodles, the remaining ricotta mixture, one-third of the spaghetti sauce, the remaining spinach, and one-third of the mozzarella and Parmesan.
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14
Top with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
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15
Cover with aluminum foil and bake for 1 hour.
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16
Remove the aluminum foil and bake for 15 to 20 minutes, or until the cheese begins to brown.
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17
Remove from the oven and let stand for 15 minutes before serving.
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18
To make garlic bread to go with the lasagna, preheat the oven to 350F.
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19
Take a loaf of fresh, crusty bread and cut into 1-inch slices, but keep in the loaf shape.
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20
Brush 1/2 cup melted butter on the bread slices and sprinkle with a little bit of garlic salt.
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21
Place on aluminum foil and wrap the loaf.
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22
Bake for 15 minutes.
