Vegetarian Spinach and Mushroom Lasagna Recipe

Ingredients

• 1 1/2 pound cremini mushrooms, roughly chopped
• 1/2 pound shiitake mushrooms, roughly chopped
• 1/4 teaspoon salt
• 1 generous cup chopped onions
• 1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other
• 4 cloves garlic, chopped (about 4 teaspoons)
• 1 (6-ounce) can tomato paste
• 2 cups tomato sauce
• 1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil)
• 1 cup water
• 1 tablespoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sugar
• 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
• 1 pound lasagna noodles (16 to 20 noodles)
• 1 (15-or-16-ounce) container of ricotta cheese
• 1/4 cup chopped fresh basil
• 1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
• 1 pound shredded mozzarella cheese (about 4 cups)