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1
Preheat oven to 375F Cook lasagna noodles according to package directions.
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2
Drain lasagna noodles; rinse with cold water and drain well.
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3
Lay lasagna noodles in a single layer on a sheet of foil.
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4
In a medium bowl, combine egg, ricotta cheese, 1 cup of the mozzarella, 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
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5
To assemble pie, lightly coat a 9-inch sprinform pan with nonstick cooking spray.
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6
Arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles.
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7
Top with spinach.
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8
Spoon half of the ricotta cheese mixture over spinach, spreading evenly.
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9
Spoon one-third of the pesto over ricotta layer, spreading evenly.
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10
Top with another layer of lasagna noodles, trimming to fit.
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11
Top with mushrooms.
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12
Spread remaining ricotta cheese mixture over mushrooms.
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13
Spread half of the remaining pesto over ricotta layer.
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14
Top with another layer of lasagna noodles and remaining pesto.
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15
Top with tomatoes.
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16
Place sprinform pan in a foil-lined shallow baking pan.
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17
Bake, covered, for 45 minutes.
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18
Uncover and sprinkle with remaining 1 cup of cheese.
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19
Bake, uncovered, for about 15 minutes more or until cheese is melted and lasagna is heated through.
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20
Cover and let stand on a wire rack for 20 minutes before serving.
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21
Carefully remove side of springform pan.
