Spinach and Mushroom Lasagna

It's been a long time since I've made a lasagna and I wanted to do one without tomato sauce. I also had some goat cheese in the fridge that hadn't been used in the macaroni and cheese from the other day. I actually should have used more of it to give a bit more of a goat cheese flavor than I ended up with, but it worked out well anyway.

Spinach and Mushroom Lasagna

9 cooked lasagna noodles
1 package frozen spinach, thawed
15oz of Ricotta
3 oz of goat cheese
1/2 a package of crimini mushrooms
1 oz dried porcini mushrooms (soak for 1/2 prior)
5 large shitake mushrooms
2 tbs butter
1 egg
2 cups white sauce
2-3 chopped plum tomatoes
mozzarella cheese to top


1. Saute the mushrooms in the butter
2. Mix mushrooms with ricotta, goat cheese and egg
3. Layer 3 cooked lasagna noodles on bottom of a greased 9"x13" pan
4. Spread 1/2 the spinach over the noodles
5. Spread 1/2 of the ricotta and mushroom mixture over the spinach
6. Add 3 more cooked lasagna noodles, pour 1/2 white sauce over the noodles
7. Add rest of spinach, then ricotta and mushrooms
8. Add layer of chopped plum tomatoes
9. Layer remaining 3 lasagna noodles on top.
10. Cover with remaining white sauce and thin slices of mozzarella cheese

Bake 30-40 minutes at 375.