Instructions: Tablespoon of olive oil, season and cool. Cook the spinach leaves in the same fashion but cool by placing on paper towels to absorb the excess moisture.

Assemble in the same fashion alternating pasta, ricotta, mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella and pasta. Finally ending with a top layer of mozzarella. Bake similarly at 375F until golden and crisp.

Cool all three lasagnas for 20 minutes before serving.

Serves 12-18 servings, using a 10 x 17-inch baking dish

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