Mushroom and Spinach No Boil Lasagna

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• 1 tsp salted butter
  Ingredient note

  Source: 1 tsp salted butter
• ½ each onion, (diced)
  Ingredient note

  Source: ½ onion, (diced)
• 1 each garlic clove, (minced)
  Ingredient note

  Source: 1 garlic clove, (minced)
• 4 oz button mushrooms, (diced)
  Ingredient note

  Source: 4 oz button mushrooms, (diced)
• ½ tsp salt
  Ingredient note

  Source: ½ tsp salt
• 1 tsp rosemary
  Ingredient note

  Source: 1 tsp rosemary
• 1 tsp thyme
  Ingredient note

  Source: 1 tsp thyme
• 1 tsp sage
  Ingredient note

  Source: 1 tsp sage
• ½ tsp red pepper flakes
  Ingredient note

  Source: ½ tsp red pepper flakes
• ¼ c medium bodied red wine (Cabernet Sauvignon or Merlot)
  Ingredient note

  Source: ¼ c medium bodied red wine (Cabernet Sauvignon or Merlot)
• 28 oz crushed tomatoes
  Ingredient note

  Source: 1 (28oz) can crushed tomatoes
• 8 oz ricotta cheese
  Ingredient note

  Source: 8 oz ricotta cheese
• 5 oz frozen spinach, (chopped , thawed and squeezed dry)
  Ingredient note

  Source: 5 oz frozen spinach, (chopped , thawed and squeezed dry)
• ¼ c Parmesan or Asiago cheese, (grated)
  Ingredient note

  Source: ¼ c (2 oz) Parmesan or Asiago cheese, (grated)
• 1 each egg, (beaten slightly)
  Ingredient note

  Source: 1 egg, (beaten slightly)
• ½ lb lasagna noodles, (dry)
  Ingredient note

  Source: ½ lb lasagna noodles, (dry)
• ½ c mozzarella cheese, (shredded)
  Ingredient note

  Source: ½ c mozzarella cheese, (shredded)

1. In a large skillet, heat ½ tsp butter. Add onions and garlic and sauté over medium heat until they begin to caramelize, 8-10 minutes.
2. Add the remaining ½ tsp butter to the skillet along with the diced mushrooms and salt. Sauté until the mushrooms begin to sweat and soften, 2-3 minutes.
3. Add rosemary, thyme, sage, and red pepper flakes. Mix to incorporate.
4. Pour the wine into the skillet and scrape up any bits of onion that have stuck to the bottom of the pan. Add the tomatoes and mix well. Simmer over medium-low heat, stirring occasionally for 3-5 minutes.
5. Remove the sauce from the heat and set aside.
6. In a small bowl mix ricotta, chopped spinach, Parmesan cheese, and beaten egg. Set aside.
7. Preheat your oven to 350F.
8. Spread 1 cup of sauce in the bottom of a 9x5 loaf pan (or 8x8 baking dish). Layer 1/3 of the noodles over the sauce and top the noodles with ½ of the cheese mixture. Continue with 1 cup of sauce, 1/3 of the noodles, and the last ½ of the cheese mixture. Finish the layers off with 1 cup of sauce and the last 1/3 of the noodles. Top the noodles with the last 1 cup of sauce.
9. Cover the dish with aluminum foil and bake for 1- 1 ½ hours, until a knife inserted into the center of the dish slides in smoothly. Remove the foil and top the lasagna with the mozzarella cheese.
10. Return the dish to the oven and bake, uncovered, until the cheese is melted and golden, 10-15 min.
11. Remove the lasagna from the oven. Let it stand on the counter, tented loosely with aluminum foil, for 10 minutes before serving.
12. Serve with a side salad.