1 lb. Fresh spinach
1 lb. Fresh mushrooms — chop coarse
1 C. Onion — chopped 
2 loves  Garlic — mined
2 Tbsp. Olive oil
3 C. Ricotta cheese
1 2/3 C. Parmesan cheese — divide
1 Egg
1/2 tsp. Salt
1/2 tsp. Black pepper
3/4 tsp. Dried basil
3/4 tsp. Dried oregano
16 Lasagna noodles
4 1/2 C. Mozzarella cheese — shredded
Mariana sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9×13″ pan, overlapping slightly. Top with 2 c of spinach filling.