Spinach Lasagna

Here's a yummy vegetarian lasagna recipe that everyone will love! I've even had carnivores tell me that this was the best lasagna they've ever had.

• 1 half-pound box lasagna noodles
• 2 TBSP olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pkg. frozen spinach, thawed
• 1 28 oz can of whole tomatoes, drained
• 1 6 oz can mushrooms
• 1 cup spaghetti sauce
• 1/2 cup red wine
• 1 tsp basil
• 1 tsp thyme
• 2 cups mozzarella, shredded.

1. Cook lasagna noodles according to package directions. Drain.
2. In a large skillet, saute onions and garlic in olive oil.
3. Add spinach, tomatoes, mushrooms, spaghetti sauce, red wine, basil, and thyme.
4. Simmer for 15 minutes, stirring occasionally.
5. Spray a large baking pan with cooking spray. Layer lasagna noodles, vegetable mixture, then cheese. Repeat until all of the vegetable mixture is used up. End with a layer of the cheese.
6. Bake in a 350 degrees Fahrenheit oven for 30 to 40 minutes. Let stand 10 minutes before cutting.