1 can Hunt's Fire Roasted Diced Tomatoes (14.5 ounce)
1 jar Prego Traditional Tomato Sauce (24 ounce)
1 cup spinach, chopped*
1 cup sliced crimini or white mushrooms
8 ounces lasagna noodles*
2 eggs
2½ cups ricotta cheese
¾ cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, grated or thinly sliced
Instructions
In a large skillet, saute olive oil, onion, mushrooms and garlic. Add tomatoes, spinach, and Prego Sauce. Simmer on low heat. in a medium bowl stir the eggs, ricotta, Parmesan, and parsley. Place a single layer of noodles in a 13x9x2 inch baking dish. Spread with half of the ricotta mixture, half of the sauce mixture, and half of the mozzarella. Place a second layer of noodles and repeat the remaining layers. Bake in a 375 degree oven for 30 to 35 minutes or till heated through. Let stand 10 minutes. Notes: *Can use fresh or frozen (thawed) spinach.* I use no-cook lasagna noodles. Interestingly, the brand that I have found to work best is Great Value (Walmart brand)