A serving of lasagna with spinach and mushroom on a plate with a fork and placemat
1/4 cup Extra-virgin olive oil (plus 3 tbsp)
1 Onion, finely chopped
4 Garlic cloves, minced
Kosher salt, to taste
Fresh black pepper, to taste
1/2 tsp Red pepper flakes
2 Cans (28 oz) of whole peeled tomatoes, crushed by hand
6 Basil leaves, plus more for garnish
1 1/2 lbs Sliced mushrooms (cremini or mix)
Softened butter, for the pan
2 cups Ricotta cheese
4 cups Shredded mozzarella, divided
1 Box (10 oz) of frozen, chopped spinach, thawed and squeezed dry
1 /4 cups Grated parmesan, divided
Freshly grated nutmeg, to taste
2 Large eggs, lightly beaten
1 Box (9 oz) of no-boil lasagna noodles

Make the tomato sauce:

Preheat the oven to 425 degrees F.

Heat 1/4 cup olive oil in a large pot over medium heat. Add the onion, garlic, a big pinch of salt and a few grindings of pepper, and cook until very soft, about 8 minutes. Stir in the red pepper flakes, then add the tomatoes, basil leaves, and 1 teaspoon salt. Bring to a simmer and cook until thickened, 30 to 35 minutes. Taste and add more salt if needed.

On a large sheet pan, toss the mushrooms with the remaining 3 tablespoons of olive oil and season with salt and pepper. Roast in the oven until tender and golden brown, about 30 minutes, stirring once or twice. Stir the mushrooms into the tomato sauce.

Reduce the oven temperature to 350 degrees F and butter a 9x13 baking dish.

Make the cheese:

Mix the ricotta cheese with 3 cups mozzarella, spinach, 1 cup grated parmesan, and a few gratings of nutmeg in a medium bowl. Season with salt to taste, then mix in the eggs.

Layer the lasagna:

Ladle a thin layer of sauce on the bottom of the pan. Lay out one layer of the lasagna noodles (3 to 4) going in one direction. Top with sauce, half of the ricotta mixture, and another layer of sauce. Repeat with another layer of noodles (going in the other direction for more stability), sauce and ricotta, sauce. At the top, finish with a final layer of noodles and sauce. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup parmesan.

8 to 10

Bring a taste of Susan Lucci's home to yours with her spinach and mushroom lasagna recipe! It's a family favorite. She brings together her own tomato sauce with fresh mushrooms and layers the lasagna high with ricotta, mozzarella, parmesan and spinach.

Need a guide for layering the lasagna? Here' a helpful pic.