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1
Preheat the oven to 350 F.
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2
In a large skillet heat the 1 tablespoon of olive oil and once its hot add the chopped onion.
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3
Saute until the onion starts to soften.
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4
Add the sliced mushrooms and garlic and cook until the mushrooms are cooked through and have released most of their moisture.
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5
Remove skillet from heat, and set aside until ready to use.
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6
In a large bowl combine the ricotta cheese, egg, frozen and defrosted spinach, Parmesan cheese, salt, and red pepper flakes.
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7
Stir with a rubber spatula until combined.
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8
Set aside.
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9
Cook the lasagna noodles in a large pot of salted water, according to package instructions.
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10
Right before adding the noodles to the water drizzle in 2 tablespoons of olive oil to help prevent the noodles from sticking.
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11
Cook until the noodles are just al dente (according to package instructions for al dente).
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12
You dont want them to be mushy.
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13
When done drain off the water.
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14
Add about 1 cup of spaghetti sauce to the bottom of a greased 9x13 inch pan.
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15
Lay out a large piece of waxed paper and spray with cooking spray.
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16
Arrange six lasagna noodles on the waxed paper.
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17
Spread a layer of the spinach ricotta mixture on each noodle and top with a spoonful of the mushroom mixture.
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18
Roll up the noodle and place it seam side down on top of the sauce in the pan.
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19
Repeat until you have twelve rolls.
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20
Cover the rolls with the remaining spaghetti sauce and sprinkle with 1 cup of shredded mozzarella cheese.
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21
Cover with foil and bake for 45-50 minutes, or until the center is hot and the cheese is melted.
