Vegetable Lasagna

1 32-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, cooked and squeezed dry
½ cup grated parmesan cheese
2 eggs
12 ounces shitake mushrooms, sliced in half
1 tablespoon butter
1 tablespoon fresh rosemary
1 16-ounce package lasagna noodles
1 pound fontina cheese, grated
¾ cup grated Parmesan cheese

Prepare the tomato and Sautéed Vegetable Sauce. In a bowl mix together the ricotta cheese, drained spinach, Parmesan cheese, and eggs and set aside.

Sautee the mushrooms in the butter until cooked. Sprinkle with rosemary and set aside. Cook the lasagna noodles according to package instructions. Drain well and place them on a baking sheet coated with vegetable oil spray.

Place ½ cup of the Tomato and Sautéed Vegetable Sauce in the bottom of a lasagna pan or deep baking pan.

Place a layer of lasagna noodles in the bottom of the pan.

Top the noodles with sauce, one third of the ricotta cheese mixture, and one fourth of the Fontina cheese. Sprinkle with grated parmesan cheese. Repeat with a layer of noodles, sauce, ricotta cheese and Fontina cheese. Add the sautéed mushrooms and sprinkle with Parmesan cheese.

Layer again with noodles, sauce, the remaining ricotta cheese and Fontina cheese.

The final layer is noodles, tomato sauce, and the remaining Fontina and Paremsan cheese.

Preheat oven to 350 and cook the lasagna 30 minutes covered with aluminum foil. Uncover and continue cooking until it begins to bubble and the cheese is melted on the top, about 20 minutes or more. Let stand at least 15 minutes before serving.

Serves a crowd.
Preparation time: about 1 hour plus baking