5 medium size white mushrooms
1 package of fresh baby spinach
1 package 9 oz Barilla Oven-ready Lasagne pasta sheets
16 oz ricotta cheese
1 cup of Parmesan cheese
3/4 pound fresh mozzarella cheese
3 cloves of garlic
4 table spoons Parsley
Half of onion
1 jar of tomatoe basil pasta sauce
Red pepper flakes
1 lb of ground beef
1 lb of Italian sausage
Pre heat oven 375
Sauté meat, season to taste add red pepper flakes
Step2.Add chopped mushrooms and onions. Sauté till golden brown.
Mix ricotta, chopped parsley, garlic crushed, egg, salt and pepper.
Step 4. To assemble, spread tomato basil sauce at the bottom 9×13 baking dish.
Step 5.Set 3 oven-ready pasta sheets and spread ricotta cheese.
Step 6. Add half of the meat mixture all over. And top it with baby spinach.
Step 7. Add tomato basil sauce and Parmesan cheese.
Step 8 add another layer of pasta and press it down. Repeat the later with ricotta, meat, spinach,tomato sauce and Parmesan.
Step 9. Add the final layer of pasta. Press it down and spread tomato sauce all over pasta. Make sure to get every corner. Top it with fresh mozzarella and Parmesan.
Step10. Spray aluminum foil with cooking spray, this is a great tip preventing your cheese sticking to the foil. Cover the lasagna with foil and bake it for 30 min, take of the foil and bake for additional 5-10 min