1 package (10 ounces) frozen chopped spinach, thawed, patted dry
1 cup ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup (4 ounces) shredded Parmesan cheese
2 tablespoons Italian Seasoning Blend
1 teaspoon Garlic Powder
1 teaspoon salt
1/2 teaspoon Black Ground Pepper
2 cans (4 ounces each) sliced mushrooms, drained
4 ounces no boil lasagna noodles (8 noodles)
1 jar (about 24 ounces) prepared spaghetti sauce
Preheat oven to 350º F.
Combine spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, eggs, Italian herb seasoning, garlic powder, salt and pepper in medium bowl. Stir in mushrooms. Set aside.
Grease a 13 x 9-inch pan. Line with a single layer of lasagna noodles. Top with half of spinach/cheese mixture. Pour half of spaghetti sauce over all. Repeat. Sprinkle remaining 1 cup mozzarella cheese over the top. Cover with foil.
Bake 25 minutes. Remove foil and continue baking 10 minutes. Remove from oven. Let rest 10 minutes before cutting for easy