Spinach, Mushroom, and Pinto Bean Lasagna

Serves 8-10

2 onions, chopped
4 cloves garlic, chopped
1/2 lb fresh button mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
4 cups fresh or canned crushed tomatoes
2 cups pinto beans, cooked or canned, and drained
1/2 lb fresh baby spinach leaves
2 lbs ricotta cheese
1/2 lb mozzarella, shredded
1 lb lasagna noodles, cooked and drained according to package instructions, or no-boil noodles

In a large heavy bottomed saucepan, heat the olive oil over medium heat. Add the onions, basil, oregano, and sea salt and sauté for about 5 minutes. Add the mushrooms and garlic. Sauté for another 5-10 minutes or until the water has evaporated from the mushrooms. Add the tomatoes and pinto beans. Simmer the sauce for about 20 minutes. Taste, and add more sea salt if desired. Set aside.

Preheat the oven to 350 degrees.

In a large baking dish (9 x 13), assemble the lasagna. First, spread a small amount of tomato sauce in the bottom of the pan. Next, add lasagna noodles. Top with 1/3 of the spinach leaves followed by 1/3 of the ricotta.  Add another layer of noodles now. Top with only 1/4 of the tomato sauce.  Repeat 2 more times. On top of the final noodle layer, spread the remaining sauce and then cover with the mozzarella cheese. Bake for about 40 minutes or until the cheese is golden brown and the lasagna noodles are cooked through (if using no-boil).  Let cool for about 15 minutes before serving.

Enjoy!