By Rachel
5 oz fresh spinach, chopped into small pieces
8 oz fresh mushrooms, chopped small
16 oz ricotta
2 eggs
30 oz Alfredo sauce (store bought or homemade)
1 box lasagna noodles (I prefer the ones you have to cook yourself, not oven ready - OR make your own)
Fresh or shredded mozzarella (I use both, shredded for the layers and fresh on top. You will need about one bag of shredded, or one square block that's shredded by hand, and one baseball size ball of fresh)
Fresh or dried basil (for sprinkling on top)
Fresh or dried oregano (for sprinkling on top)
S&P
Directions:
Start a large pot of water boiling. Add about a tablespoon of salt and a splash of olive oil.
In a bowl, combine spinach, mushrooms, ricotta, and eggs. Mix well so the eggs are spread evenly throughout the mixture. Season with salt and pepper and set aside.
Pre-heat your oven to 350F.
Spread a 1/2 cup of your Alfredo sauce in the bottom of a 9x13 casserole dish.
Layer three noodles across horizontally. Depending on your dish, you might need to cut an extra noodle for the side so the dish is covered in a single layer of noodles.
The top layer should be noodle, then sauce, then fresh mozzarella. Sprinkle the top with basil, oregano and pepper.