A Pound of Lasagna Noodles
24 Ounces Shredded Part Skim Mozzarella
24 Ounces Part Skim Ricotta Cheese
10 Ounces Frozen Spinach Thawed
Four Tablespoons Grated Romano Cheese, Divided
Two Teaspoons Garlic Powder
6 Teaspoons of Sea Salt, Divided
A Teaspoon of Ground Black Pepper
1¼ Teaspoons Crushed Red Pepper Flakes, Divided
56 Ounces Of Whole San Marzano Tomatoes Hand Crushed With The Can Juice
12 Ounces Of Tomato Paste
A Cup Of Red Wine (Select One That You Would Drink)
36 Ounces Of Assorted Mushrooms
Four Tablespoons Of Diced Red Onions
Five Cloves Of Minced Garlic
A Teaspoon Of Dried Oregano
A Large Stalk Of Fresh Basil Rinsed
Two Large Stalks Of Fresh Italian Parsley Rinsed
Two Stalks Of Fresh Thyme
One Half Stalk Of Fresh Rosemary
A Tablespoon Of Olive Oil
To Make The Mushroom Ragout
Into a saucepot, add the olive oil, onions, garlic, oregano, a teaspoon of red pepper flakes, and five teaspoons of sea salt. Cook on medium heat for four minutes stirring frequently. Add the tomato paste and the red wine. Cook for an additional minute while stirring frequently. Add the mushrooms. Stir well. Add the crushed tomatoes with the can juice and scrape the bottom of the pot to loosen the brown bits that have accumulated. Turn the heat down to low. Tie the basil, parsley, thyme, and rosemary together with cooking twine and drop this herb bundle into the sauce. Make sure that the herb bundle is submerged. Simmer for 1-1/2 hours and then remove the herb bundle. Taste the sauce and add more sea salt and/or red pepper if desired.
To Make The Lasagna
Cook the lasagna noodles in a pot of salted boiling water for 5 minutes. Remove the lasagna noodles and drain well. Spread the noodles out on a sheet pan so that they do not stick together. Let them cool.
Squeeze the thawed frozen spinach well to get out as much water as possible. Put the spinach in a mixing bowl. Add the ricotta cheese, two tablespoons of Romano cheese, the garlic powder, a teaspoon of sea salt, the black pepper, and ¼ teaspoon of crushed red pepper flakes. Fold all of the ingredients together. Beat the egg in a separate bowl. Add the beaten egg to the cheese mixture. Mix well to incorporate.
Spread enough sauce to cover the bottom of a lasagna pan. Add four of the lasagna noodles to the top of the sauce. The noodles should lie flat on top of the sauce. Spread a small amount of the sauce evenly on top of the lasagna noodles. Note: Do not drench the noodles with sauce. Spread the ricotta cheese and spinach mixture evenly over the noodles. Top the ricotta cheese with three of the lasagna noodles. Spread more sauce on top of the second layer of noodles. Cover the second layer of noodles evenly with mozzarella cheese. Repeat these steps until all of cheese is used up ending with a final layer of noodles with no cheese topping. Spread the rest of the mushroom and tomato sauce on top of the last layer of noodles. Sprinkle the remaining Romano cheese on top of the sauce. Note: add more Romano cheese if desired.
Preheat oven to 350 degrees. Bake the lasagna for one hour. Let the lasagna rest at room temperature for 15 minutes before cutting into squares.