My Version Of Spasagna
Source: Epicurious

1 pound fresh spinach
1 pound fresh mushrooms, coarsely chopped
1 cup onion, chopped
10 cloves garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese, divided
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
1 jar alfredo or tomato cream sauce
Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-highheat until onions are tender; drain excess liquid and cool.

Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil andoregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cup of spinach filling. Sprinkle with 1-1/2 cup shredded cheese and 1/3 cup Parmesan.

Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Alfredo or tomato-cream sauce over top cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour.

Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)