• Sauté mushrooms. In a stock pot, add a drizzle of olive oil over medium-high heat. Add the sliced mushrooms and sauté until softened. Add a sprinkle of salt and then set aside.

  1-2 Tablespoons olive oil, 24 oz. sliced mushrooms
• Sauté spinach. Wipe the pot out and then another drizzle of olive oil. Add spinach and stir until wilted (just a couple of minutes).

  1 pound fresh spinach
• Remove spinach to some paper towel. Squeeze out the liquid and then chop the spinach into smaller pieces.
• Cook noodles. Cook the lasagna noodles in a pot of water until al dente. Use plenty of salt to the water. Rinse in cool water and then drain well.

  15 lasagna noodles
• Combine cheese. In a medium bowl, combine the ricotta cheese, mozzarella cheese, and freshly grated parmesan cheese. Add an egg, a sprinkle of kosher salt, freshly ground black pepper, and stir well.

  32 oz. ricotta cheese, 8 oz. mozzarella cheese, 4 oz. freshly grated parmesan cheese, 1 large egg, kosher salt and freshly ground black pepper
• Add spinach to cheese mixture. Then add the wilted spinach to the cheese and stir again.
• Make marinara sauce.

  Heat a stock pot over medium-high heat. Add a drizzle of olive oil and then the chopped onions. Stir until softened (about 3-4 minutes), add seasonings, and then the minced garlic.

  Add the crushed tomatoes, diced tomatoes, tomato paste, and chicken broth. Bring to a simmer and cook for 10-15 minutes, stirring often. Add the sugar. Set sauce aside to cool slightly.

  1 Tablespoon olive oil, 1/2 large onion, 1 teaspoon dried basil, 1 teaspoon Italian seasoning 3 cloves garlic, kosher salt and freshly ground black pepper, 28 oz. fire-roasted crushed tomatoes, 15 oz. fire-roasted diced tomatoes, 3-4 Tablespoons tomato paste, 1/2 cup lower-sodium chicken broth, 1 teaspoon granulated sugar

Assemble lasagna. Use a 9×13 casserole dish to assemble the lasagna.

• Spread about 3/4 cup of marinara to the bottom of the 9×13 casserole dish, using a spatula to spread to all sides of the dish.

  Add five lasagna noodles to the pan.

  Next add 1/3 of the cheese mixture and spread to all sides of pan.

  Add 1/3 of the mushrooms to the ricotta layer.

  Then add about 1/3 of the sauce to the top.

  Repeat this process three times until all of the ingredients are used.

  Top with a little more mozzarella and parmesan cheese.
• Bake lasagna. Bake lasagna, covered with foil, in a preheated 350 degree oven for 40 minutes. Remove foil and then either bake for another 15 minutes or broil for a couple of minutes.
• Remove lasagna from the oven and let it sit (covered) for at least 15 minutes until it fully sets.
• Serve. Slice the lasagna in eight large pieces and serve with extra freshly grated parmesan cheese and fresh basil.

  fresh basil