• saucepan
• 2 wooden spoons
• large bowl
• baking dish
• aluminum foil

• 1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
• 1 T olive oil
• ½ c onion, diced
• ½ c carrots, shredded or diced
• ½ c mushrooms, sliced
• 2 c ricotta cheese
• 1 t oregano
• salt
• 1 t pepper
• 2 c Alfredo sauce or béchamel sauce (if using Alfredo, you can replace up to ½ c with milk or vegetable stock - just mix the sauce and milk before using)
• ½ pound uncooked lasagna noodles
• 1 c mozzarella cheese, grated

Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water.

Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside.

Preheat oven to 350.

Spread about ½ c of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add ½ c sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach. Top with the rest of the sauce, then sprinkle with mozzarella.

Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.

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