Spinach Lasagna

I have not tried this yet. I received it from my aunt who is one of the best cooks and I go to her if I have cooking questions. I plan on trying this soon.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 9  lasagna noodles, uncooked
• 1  cup onion, chopped
• 1  cup fresh mushrooms, sliced
• 4  garlic cloves, minced
• 2  tablespoons margarine
• 7  ounces  roasted sweet red peppers, drained and chopped
• 10  ounces frozen chopped spinach, drained and thawed
• 15  ounces ricotta cheese
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
• 2  eggs, beaten
• 1  teaspoon basil
• 1⁄2 teaspoon oregano
• 30 1⁄2 ounces  meatless spaghetti sauce
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cook lasagna noodles 10-12 minutes or until tender but firm. Drain; rinse with cold water. Drain well.
2. In a large skillet, cook onion, mushrooms, and garlic in hot margarine until tender but not brown. Stir in sweet peppers. Set aside.
3. Pat spinach dry with paper towels. In a medium bowl, stir together spinach, ricotta cheese, mozarella cheese, the 1/2 cup parmesan cheese, eggs, basil, oregano, and 1/4 teaspoon peppers. Stir sweet pepper mixture into spinach mixture.
4. Spread 1/2 cup of spaghetti sauce evenly in a 3 quart rectangular baking dish.
5. Arrange 3 lasagna noodles over sauce.
6. Layer noodles with half the sweet pepper/spinach mixture and 1 cup of spaghetti sauce.
7. Repeat layers, ending up with noodles.
8. Spoon remaining sauce over the top. Sprinkle with the 1/4 cup parmesan cheese.
9. Bake covered at 375 for 20 minutes. Uncover and bake about 10 minutes or until heated through. Let stand 10 minutes.