Preparation

• In a large cast iron pan, sauté onions with 1 teaspoon of sugar, ½ teaspoon salt, and 1 teaspoon each of black pepper, red pepper, and dried oregano. Cook until golden.
• Transfer the onions to a bowl and in the same cast iron, sauté the mushrooms with a drizzle of olive oil. Season again with salt and pepper to taste, red pepper, and oregano.
• Once the mushrooms are golden, add the sautéed onions and garlic and a tablespoon of olive oil. Cook for another 1-2 minutes. Transfer the mushroom and onion mixture to a large bowl.
• Again, using the same cast iron pan, prepare your sauce. Add the tomato sauce with a drizzle of olive oil, and season with sugar, salt and pepper to taste, red pepper flakes, dried oregano, and shaved Parmesan.
• Let the sauce simmer for about 15 minutes. Add the mushroom mixture to the sauce, and stir to combine. Set aside.
• Prepare lasagna noodles as directed. Set aside.
• Preheat oven to 350 degrees F.
• In a 9 x 13 lasagna dish, start with 2 teaspoons of olive oil and about 2 tablespoons of sauce at the bottom of your dish. Add a layer of lasagna noodles, a layer of sauce, ricotta cheese filling, grated mozzarella, shredded Parmesan, and then a layer of the fresh spinach. Repeat this process until the pan is filled.
• Top with one more layer of sauce, the three cheeses, and then a drizzle of olive oil.
• Bake for about 30 - 35 minutes or until golden and bubbly. Let cool slightly before serving and enjoy!