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1
Boil water in a large enough PAN to set the lasagna noodles.
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2
Add the olive oil to the water, and season the water according to your preference (i use roasted bell pepper and garlic seasoning).
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3
Once the water is at boil, add the lasagna noodles one at a time.
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4
Once all the noodles are in the water, bring to a boil, then set to medium for a slow boil.
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5
Cook the noodles, drain the boiling water, and then add cold water and set the noodles aside.
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6
Finely chop the onion, green pepper, and mushrooms.
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7
In a large oiled saucepan, add the onions and simmer until they are translucent.
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8
Add the green pepper to the saucepan, and cook for 2-3 minutes.
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9
Then, add the mushrooms and cook until all the moisture is not visible.
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10
Add various Italian spices for additional flavor.
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11
This will be the Vegetable Mixture.
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12
Thaw the spinach.
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13
In a large bowl, add the spinach and the Ricotta cheese.
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14
Grate the Romano and/or Parmesan cheese.
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15
Add the Romano, Parmesan, and Mozzarella cheeses to the bowl.
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16
This will be the Cheese Mixture.
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17
In a 13x9 casserole or cookware dish (deep), layer the lasagna accordingly: Marinara sauce, Vegetable Mixture, Cheese Mixture, and then lasagne noodles (dry the wet noodles first before adding).
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18
Do 3-5 layers depending on your ingredients.
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19
The last lasagna layer should be covered with various cheeses, just make sure you use Mozzarella.
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20
Also top with Oregano for additional flavor.
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21
Preheat oven to 375.
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22
Once temperature is met, set the lasagna on the middle rack for approximately 30 mins, or until the top is a golden brown.
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23
Add additional warm Marinara sauce on top if desired with each serving.
