spinach lasagna

Believe it or not I did make a vegetarian lasagna. My husband is always wanting a meal w/ meat but he does love this particular lasagna. Although, the best flavors do come from simmering the sauce for at least an hour, I of course, only simmer for 30 minutes max.

SPINACH LASAGNA

1 pkg of frozen spinach
1 24 oz. jar of favorite spaghetti sauce
1/2 c of red wine
1 onion chopped and sauted
2 cups of sliced mushrooms(I love the portabella but button mushrooms work fine if that is what you have)
9 lasagna noodles
24 oz. container of cottage cheese(ricotta if prefer)
2 c of shredded mozzarella
1/2 cup of parmesan
1 clove of garlic
oregano, salt, pepper, basil-all to taste

While waiting for the water to boil, saute the garlic, onion, and mushrooms in olive oil. After a few minutes add the wine, pasta sauce and spices. The perfect simmer time would be a couple of hours but I usually only have a 1/2 hour to let it simmer. Meanwhile cook the lasagna noodles according to package directions.
Combine 1 cup of the mozzarella, parmesan and the cottage or ricotta cheese.
Preheat the oven to 350
Spread a thin layer of sauce on the bottom of a 9x13 pan to prevent noodles from sticking. Lay 3 noodles in the pan-sauce-cheese mixture. Noodles-sauce-cheese mix. Noodles-sauce and than the remaining shredded cheese.
Place in the oven for 45 minutes.

This is soooo good!!!