What's for Dinner? Spinach, Mushroom and Sun Dried Tomato Lasagna

I bought 3 pounds of spinach the other day and I've been craving lasagna. This was a great way to use both the spinach and the dried tomatoes I still had in the freezer. For the sauce, I adapted this recipe from Giada's cookbook, cooking the sauce with mushrooms and sun dried tomatoes: http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe/index.html

Incredible!

9 lasagna noodles, cooked according to package and drained

Bechamel
1/4 cup butter
1/4 cup flour
2 cups half and half or milk

1 (16 oz) container ricotta cheese
1 egg
4 cups shredded 5 cheese Italian blend, divided
about 3 generous handfuls fresh baby spinach

In a large saucepan over medium heat, melt butter. Whisk in flour and cook a few seconds. Whisk in half and half, whisking constantly and cook til mixture thickens. Remove from heat and set aside.

In a small bowl, mix together ricotta and egg. Set aside.

Spray a 13x9" baking dish and foil (long enough to cover baking dish) with cooking spray. Set aside.

Preheat oven to 350°.

Cook pasta according to package directions. Drain well.

Pour about 2 cups Giada sauce in pan bottom. Layer with drained noodles, 1 cup ricotta mixture and sprinkle with 1 cup cheese blend.

Repeat layering; end with bechamel and finish top with remaining cheese blend. Cover pan tightly with prepared foil. Bake for 35 minutes. Remove foil and bake another 20 minutes or til hot and bubbling. Let rest 10 minutes before slicing.

I served a big hunk of lasagna with a slice of Kim K.'s No Knead Bread. The recipe can be found here: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977540527.