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Ingredients

• 12  lasagna noodles
• 1 teaspoon(s) salt
• 1 tablespoon(s) olive oil
• 1  (about 1 pound) jumbo onion, finely chopped
• 4 clove(s) garlic, crushed with garlic press
• 4 slice(s) (about 3 ounces) bacon, cut into 1/4-inch pieces
• 1 pound(s) white mushrooms, finely chopped
• 1 pound(s) portobello mushrooms, stems removed and caps finely chopped
• 1 package(s) (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup(s) (4 ounces) shredded Fontina cheese
• .5 cup(s) grated Parmesan cheese
• .25 teaspoon(s) coarsely ground black pepper
• 1 can(s) (28 ounces ) whole tomatoes in puree
• 1 can(s) (14 1/2 to 16 ounces) whole tomatoes in puree

Description

12   Lasagna Noodles 1   Teaspoon(s) Salt 1   Tablesp

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