Easy Vegetarian Lasagna

This was my first ever lasagna, but it was super easy to do. It is incredibly delicious and will feed you (and others) for days on end. You can easily make this a meat lasagne, just brown some beef and throw it in with the tomatoes and mushrooms. Delicious and easy. Also, the long cooking time is totally worth it.

Ingredients
1. 1 pack lasagne noodles
2. Cheddar, ricotta cheese, mozzarella, Parmesan (shredded) cheeses
3. Baby Spinach
4. Mushrooms
5. Baby tomatoes
6. 1 Egg
7. 1 jar spaghetti sauce
8. Salt and pepper to taste, Garlic (4-6 cloves)

What you will need:
Glass pyrex lasagne pan (9x13 size is ok)

How To Make It

1. In a large pan, boil noodles as directed on package; when cooked, drain and let sit.
2. Fry mushrooms and tomatoes (cut up) in frypan with a little butter and the garlic. add Salt, pepper to taste
3. Mix egg and cheeses in mixing bowl; set aside.

Assembly

Pasta is hot! Handle with care.
1. Layer Lasagne pan with 3 lasagne noodles, lay flat on bottom of pan.
2. Add some of the cheese mixture and baby spinach.
3. Layer 3 more noodles, add some of the tomatoes/mushrooms and some of the spaghetti sauce.
4. Continue layering, mixing toppings and adding cheese until noodles are gone
5. Sprinkle top of lasagne with extra cheese and put in oven at 350 degrees for roughly 50 minutes, checking every 20 minutes for color.
6. Let stand 10 minutes before serving.
7. Cut large portions and serve. Makes great leftovers!