16 oz marinara sauce (see my recipe below for homemade marinara sauce)
1 bunch fresh parsley, minced
1 box (16 oz) lasagna noodles
1 oz dried porcini mushrooms
16 oz button mushrooms (or any fresh mushroom of your choice)
1 large bunch of spinach
½ cup white wine (or anything you have left over)
Instructions
Preheat oven to 375.
Soak dried porcini mushrooms in wine for at least 20 min. Once the mushrooms have rehydrated, chop finely, leave in liquid and set aside.
Saute spinach in batches until wilted down - about 3 minutes per batch. Squeeze out as much water as possible from spinach. Chop roughly and set aside.
Thinly slice mushrooms and saute in olive oil until they are caramelized. Do this in two batches if needed, so the mushrooms are not overcrowded in pan and will caramelize properly.
In a large mixing bowl, combine ricotta, parmesan, ricotta salata, eggs, about half the minced parsley, and salt and pepper to taste-I use lots of pepper.
Bake in the oven for about one hour, or until cheese is bubbling and lasagna seems firm when pan is jiggled. Cover with tin foil if the top of the lasagna begins the brown too much.
When the lasagna comes out of the over, sprinkle it with the remaining minced parsley. Let sit for about 20 minutes before serving.
Recipe by The Two Bananas at https://thetwobananas.com/4-cheese-spinach-mushroom-lasagna/