Sicilian 3 Layer Lasagna

1 package Trader Joe's No Boil Italiana Lasagna Noodles
6-7 slices of Trader Joe's Misto Alla Griglia (Frozen Marinated Grilled Eggplant and Zucchini)
6 cups Mariana Sauce (Trader Joe's Rustico Sauce, or your favorite sauce)
1 15oz tub of Ricotta Cheese
1/2 cup grated Parmesan Cheese
4 cups Shredded Mozzarella Cheese
2 tbsp chopped Italian Parsley
1 cup thinly sliced mushrooms (button, crimini, or baby bella)
1 1/2 cup Baby Spinach
2 eggs, beaten
Salt and Pepper to taste

Preheat oven to 375. Spray a 13x9x3 baking dish with Non-Stick Cooking Spray. Spread 1 cup of sauce in bottom of baking dish. Place 4 sheets of Lasagna Noodles on the bottom of the dish, slighting overlapping each other. Remember you are using No Boil Noodles, so the Lasagna will expand in the dish as it cooks.

In a separate bowl, beat 2 eggs. Add Ricotta, 3 cups Mozzarella (reserving 1 cup for the topping), Parmesan, and Parsley. Mix together lightly. Sprinkle with Salt and Pepper if desired.

Spread about 1 cup of cheese/egg mixture over top the first layer of noodles in baking dish. Add spinach on top in a single layer. Spread 1 cup of Sauce over top.

Begin new layer by adding 4 new sheets of Lasagna Noodles. Continue process by adding cheese mixture, followed by layering slices of Eggplant and Zucchini, and then Sauce.

For the next layer, lay down 4 more sheets of Noodles. Add Mushrooms and then Sauce.

For the top layer, add 4 sheets of Noodles. Add remaining sauce and top with remaining 1 cup of Shredded Mozzarella Cheese.

Cover with aluminum foil and bake for 50-60 mins. Remove foil and bake or 5 minutes more, just until cheese is melted and slightly golden. Let sit 15 minutes before serving. Enjoy!!




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