Tomato Portabella Lasagna

8 oz lasagna

10 oz frozen spinach (at room temperature)

2 cups grated mozzarella cheese

1 cup feta cheese

½ lb portabella mushrooms, sliced thinly

22 oz spaghetti sauce

Grated parmesan cheese

Heat oven to 375 degrees. Cook pasta according to instructions on box. Mix spinach, feta, and 1 ¼ cup mozzarella. In a 13x9 inch baking pan spread ¼ of the spaghetti sauce. Place 3 pieces of lasagna on top. Spread half of the spinach mix on top, and then half of the sliced mushrooms, and then ¼ of the spaghetti sauce. Then put 3 more lasagnas, and on top of that the rest of the spinach mix, and on top of that the rest of the sliced mushrooms. Smooth on top another ¼ of the spaghetti sauce. Put the rest of the lasagna on top, and then the rest of the sauce. Cover with foil and bake for 25 minutes. Uncover, and spread the remaining mozzarella and parmesan on top and then back 10 more minutes.