Vegetarian Spinach and Mushroom Lasagna – Cooking Temple

Ingredients

• 1 1/2 pound cremini mushrooms, roughly chopped
• 1/2 pound shiitake mushrooms, roughly chopped
• Salt
• 1 generous cup of chopped onions
• 1/4 cup 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 (I recommend Muir Glen brand with added basil)
• 1 cup water
• 1 Tbsp dried thyme
• 1/2 teaspoon red pepper flakes
• 1 Tbsp sugar
• 2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
• 1 lb 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 or parmesan cheese, grated (about 1 cup)
• 1 pound shredded mozzarella cheese (about 4 cups)