Vegetarian Lasagna for Susan

I'm so glad you enjoyed the lasagna. I hope others will like it as well.

1 Box Barrilla No-Boil lasagna noodles
1 Jar good vegetarian spaghetti sauce
1 container Ricotta cheese
1 egg
1 box chopped spinach, thawed and drained
1 Tablespoon dried basil
1/2 cup or so of freshly grated Parmesan
2 Tablespoons or so of Olive Oil
3 large Portabello mushroom caps
1 can Artichoke hearts
3 cups Mozzerella cheese

1. Drizzle olive oil over the portabello mushroom caps and sprinkle with salt and pepper. If desired insert garlic slivers into the gills. Broil until browned and shriveled.
2. Combine ricotta, egg, spinach, basil and parmesan. Divide in thirds.
3. Spray a 9x13 pan with cooking spray and smear with spaghetti sauce.
4. Layer in 4 noodles.
5. Top with 1/3 ricotta mixture
6. Sprinkle 1 chopped Portabello and 1/3 of artichoke chunks over ricotta mixture.
7. Spread 1/3 jar of sauce over all.
8. Sprinkle with 1 cup mozzerella.
9. Repeat until all ingredients are used. You may add more grated Parmesan to the top it adds a nice salty note.
10. Bake 350 degree oven, covered for 30-45 minutes. The lasagna should be bubblings and the cheese melted. Uncover and let it brown slightly for about five more minutes. Let stand five minutes to solidify. Serve and enjoy!