Springtime Lasagna

• marinara sauce↗4 cups
• water↗1 1⁄2 cups
• white wine↗1⁄2 cup
• no-boil lasagna noodles↗11
• cooking spray
• fresh Baby Spinach↗2 packages

  (6 ounce)

• fresh button mushrooms, quartered↗1 1⁄2 cups
• salt↗1⁄2 teaspoon
• garlic cloves, minced↗2
• fresh oregano↗3 tablespoons
• fresh lemon juice↗3 tablespoons
• crushed red pepper flakes↗1⁄4 teaspoon
• part-skim ricotta cheese↗1 container

  (32 ounce)

• large egg↗1
• grated parmesan cheese1⁄2 cup
• cup part-skim mozzarella cheese, shredded↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 400.

2. 2

   Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9" baking dish. Place 3 noodles over sauce in baking dish.

3. 3

   Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl.

4. 4

   Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute.

5. 5

   Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.

6. 6

   Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles.

7. 7

   Pour remaining sauce mixture over noodles.

8. 8

   Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.