Really good lasagna

This spinach lasagna freezes well & tastes great. It uses less cheese than most lasagnas. I leave out the garlic and throw in a little extra spinach.

2 Tbs. olive oil
1 medium onion, finely chopped
Garlic to taste (recommend fresh cloves chopped)
1/2 lb. fresh mushrooms, sliced
1 8-oz. can tomato sauce
1 28-oz. can whole tomatoes crushed by hand, with juice (important -- & fun! -- to crush by hand!)
1 6-oz. can tomato paste
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 c. chicken stock or water
1 egg
1 10-oz. package frozen chopped spinach, thawed, as much moisture squeezed out as possible
1 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/2 lb. lasagna noodles, cooked until firm, drained
1/2 lb. mozzarella cheese, grated

Heat 1 Tbs. of the oil in a sauté pan over medium heat, and sauté the onion and garlic until they begin to soften. Add the mushrooms and continue to sauté gently until they lose most of their moisture -- about 5 minutes more. Stir in the tomato sauce, canned tomatoes and liquid, tomato paste, salt, oregano, basil, and stock or water. Simmer 15 minutes.

Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, Parmesan, and remaining Tbs. of oil.

If you plan to freeze the lasagna, line the bottom of a 9-by-13-inch baking dish with heavy-duty aluminum foil, with enough foil hanging over each edge to cover the top.

Assemble: noodle layer in bottom of pan, 1/2 tomato mixture, noodles, spinach mixture, noodles, rest of tomato, mozzarella.

Wrap the foil around the entire top of lasagna and cool in the refrigerator. Freeze overnight and remove from the serving dish, then cover with an additional layer of plastic wrap. (This way you can use your pan for other things.) To reheat, thaw SLIGHTLY in fridge, remove all foil and wrap, and place in the original baking dish to thaw completely.

Bake for 1 hour at 350 degrees.