6 uncooked lasagna noodles
1 package frozen spinach, chopped, thawed, and well drained
3 cups of mushrooms, sliced
1 container of ricotta cheese
2 cups shredded mozzarella cheese
3 cups of milk cream
1/4 cup water
Salt and pepper
Mix the ricotta cheese, spinach and 1 cup mozzarella cheese.
Then in a skillet, sauté the mushrooms and add milk cream, salt and oregano.
Spread 1 cup of the mushroom sauce in a shallow baking dish.
Top with 3 lasagna noodles, and half the spinach mixture.
Repeat layers. Top with remaining mushroom sauce. Slowly pour water around inside edges of the baking dish and cover.
Bake at 175 degrees C for 40 minutes. Then uncover. Sprinkle with remaining mozzarella cheese.
Bake 10 more minutes or until hot. Let stand for 10 minutes.