This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spinach and Mushroom Lasagna

3 tablespoons olive oil
4 medium garlic cloves, minced
Two 28-ounce cans of crushed or whole tomatoes, preferably San Marzano
4 tablespoons chopped fresh basil
kosher salt and coarse-ground black pepper
medium onion, minced
1 pound cremini mushrooms, sliced (or any mushroom of choice)
12 cups baby spinach, washed and chopped, if desired
1 pound mozzarella cheese, shredded
5 ounces Parmesan cheese, grated, about 2/3 cup
15 no-boil lasagna noodles or homemade pasta sheets
nonstick cooking spray

Heat oven to 375° and adjust oven rack to middle position.

Heat oil and garlic in a large skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil and salt and pepper to taste. Add enough water to make about 3½ cups sauce. Stir, then set pan aside.

In another medium-large skillet, heat olive oil over medium heat. Add minced onion; sauté until translucent, about 5 minutes. Add mushrooms; sauté until golden, about 8 minutes. Season with salt and pepper to taste. Remove mushrooms and onions to a bowl and set aside. In the same skillet, heat a little more olive oil over medium heat and add spinach. Cook, stirring, often, until wilted, about 5 minutes. Season with salt and pepper to taste. Add spinach to mushroom and onions and stir together. Set aside.

Spray a 13 x 9 casserole dish with nonstick spray. Spread ½ cup of the sauce evenly over the bottom. Place three noodles crosswise over the sauce. Spread ¾ cup of the vegetables evenly over the noodles. Spread ½ cup sauce evenly over the vegetables. Sprinkle ¾ cup mozzarella and 2 tablespoons Parmesan evenly over the sauce. Repeat until no more vegetables remain. Top the last layer of noodles with the remaining 1 cup sauce, 1 cup mozzarella and 2 tablespoons Parmesan.

Spray foil with cooking spray and loosely cover the dish. Place it in the oven and bake 25 minutes; remove the foil, and continue baking until golden brown, about 15 minutes. Remove from the oven and let rest 5 minutes before cutting and serving.