Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.