Love eating Lasagna but dread the boiling of the noodles. You can skip this step by using No Boiling noodles which are now available in most Grocery stores. I particularly like the Trader Joe's Italian No Boiling -Oven Ready noodles. For this recipe you will use almost all the box. I ended up with four layers of noodles. You can actually have 5 layers of the lasagna noodles if you put less spinach and ricotta filling on each layer.
In a frying pan cook together in a small amount of oil (Canola, Vegetable, Olive or Grapeseed oil) 1 cup of onions and the chopped mushrooms.
For this recipe I used a large container of Part Kim Ricotta Cheese and two 10 oz packages of frozen chopped spinach. Ragu sauce is not only economical but delicious and available in an array different flavors. I used the Chunky sundried tomato and sweet basil and loved it. You will need two of the 10 oz large jars. Mix the drained spinach, 1 tablespoon dried basil or dried oregano, the entire container of
Ricotta cheese and 1/2 cup of parmesan cheese in a large bowl.
As you can see the noodles are layered uncooked. You can prepare this Lasagna 24 hours ahead of time. Sweet! My large baking dish had room for 6 noodle pieces overlapped.
Use a measuring cup to add the sauce. You can actually add less than the cup of sauce per layer. Just make sure to spread the amount of sauce evenly on each layer.
You will be able to put a generous amount of the spinach filling on each layer. Drop using a tablespoon and distribute.
Serve your lasagna with a tossed green salad and garlic bread.
The entire detailed recipe can be seen and downloaded here: