I had a bunch of mushrooms leftover that I didn't use when I expected to, so I decided to use them up in a meatless lasagne.
I made homemade spinach noodles, which worked out beautifully.
Mushroom Lasagne with Spinach Noodles
1 c cooked spinach (drained)
2 c flour (I used duram flour)
1 Tbsp oil (as needed)
1 lb mushrooms
1 1/2 c tomato sauce
1 tsp Italian seasoning
2 c part skim ricotta
1/2 c shredded mozzarella cheese
1 Tbsp chopped basil
1/4 c fresh mozzarella (I had 5 slices pre-sliced)
Chop the spinach in a food processor. Add the eggs and flour, and oil as needed to form a nice ball of dough. Wrap in plastic wrap and let rest at least 15 minutes, while preparing the lasagne filling.
Pulse the mushrooms in the food processor until finely chopped. Mix with the sauce and Italian seasoning.
In a separate bowl, combine the cheeses, the egg, and the basil (do not add the fresh mozzarella yet).
Preheat the oven to 350 F, and spray a 9"x13" deep pan with cooking spray. Roll the pasta dough out thinly (I rolled to setting of 7 on my pasta machine) and put a layer of noodles in the pan.
Top with a layer of a third of the mushroom mixture. Spread a third of the cheese mixture on top of that.
Add another layer of noodles. Repeat for three layers, ending with a layer of noodles. Arrange the fresh mozzarella on top of the noodles, and cover the pan with foil. Bake for 30 minutes with the foil on top of the pan, the remove the foil and bake for an additional 15 minutes.