Lasagna

Ingedients:

Spinach-2 bunch
Mushrooms-16 oz
Onion-2
Red bell pepper-2
Garlic-8 cloves
Dried Oregano-2 tbsp
Dried Parsley-2 tbsp
Salsa-4 cups
Ricotta-2 cups
Parmesan-1 cup
Mozzarella-2 cups
Eggs-2
Oven ready lasagna noodles-12
Salt-to taste
Pepper-to taste

Method:

1. If you are not using oven ready noodles, boil them and keep them ready.
2. Pre heat oven to 350F.
3. Heat oil on a pan and add chopped garlic. Cook till the raw smell goes away.
4. Add finely chopped onions and cook till soft.
5. Add spinach and cook for couple of minutes.
6. Add chopped red pepper and mushrooms. Cook till the water released is evaporated.
7. Add salt, pepper, oregano, parsley and mix well.
8. Add 2 cups of salsa (you can use pasta sauce here) and cook well.
9. Adjust for spices and turn off the stove.
10. In a bowl whip ricotta and eggs. Stir in mozzarella and parmesan cheese. Keep it aside.
11. To assemble, take a large 8×14 inch dish and spray with oil.
12. Spread a layer of veggie mix. Place lasagna noodles. Spread some sauce and then cheese. Add veggies again and repeat the process for 3 times.
13. For oven ready noodles, make sure you spread the sauce on entire noodle. If you leave some space then that part won't cook properly.
14. Cover the pan with a foil and bake for 25 min. Remove the foil and bake for another 15 min. Turn off the oven and let it stand for another 15 min before serving.