Ingredients

• 3⁄4 each Vidalia Onion, sliced 1/4″
• 3 1⁄2 Cups Button Mushrooms
• 3 1⁄2 oz. Baby Leaf Spinach
• 1 pinch Black Pepper
• 1 pinch Salt
• 1 pinch Garlic Powder
• 1 1⁄2 each Yellow Squash, cut in 1/8″ circles
• 1 1⁄2 each Zucchini, cut in 1/8″ circles
• 3⁄4 Cup Mozzarella Cheese, shredded
• 3⁄4 Cup Parmesan Cheese, shredded
• 1 Lb. Ricotta Cheese
• 1 pinch Parsley
• 1 each Extra Large Egg
• 1 1⁄2 Cups Salvaggio’s Marinara Sauce
• 3⁄4 Tbsp. Sugar
• 9 each Lasagna Noodles, raw

Instructions

1. Spray a 9″ x 13″ pan with vegetable spray.
2. Follow the package instructions for cooking the lasagna noodles.
3. Saute onions and mushrooms until golden brown. Add spinach until wilted. Season and set aside.
4. Layer sauce, lasagna noodles, sauce, ricotta mix (Ricotta, sugar, eggs, parsley), Mozzarella, parmesan, salt, pepper and garlic.
5. Starting at short end, overlap yellow squash circles to create a row of them, then alternate the next row with zucchini circles.
6. Layer parmesan, mozzarella, all of the mushrooms and onion mix.
7. Layer mozzarella, parmesan, lasagna noodles.
8. Layer sauce, ricotta, mozzarella, parmesan, yellow squash, zucchini, mozzarella, parsley.
9. Bake at 350 degrees until golden brown on top and cooked through, approximately 30 minutes.