L.C. Wilmarth's Deepwater Grille Wild Mushroom Lasagna

Marinara Sauce (see recipe)
Wild Mushroom-Leek Mix (see recipe)
2 pounds lasagna noodles, cooked al dente
1 pound fresh spinach, washed, dried, roughly
    chopped, seasoned with salt and pepper
2 pounds smoked mozzarella cheese, shredded
1/2 pound shredded Parmesan cheese
Salt and pepper to taste

Make marinara sauce and wild mushroom-leek mix in advance. They can be made the day before if desired.

When ready to assemble: Preheat oven to 350 degrees. Coat 12 x 16 x 2 1/2-inch pan with vegetable oil spray, then layer ingredients.

For first layer: Add 7 lasagna noodles, 3 1/2 cups marinara sauce, half the spinach, a third of the mozzarella cheese.

For second layer: Add another 7 lasagna noodles, all the mushroom leek mixture, all the Parmesan cheese.

For third layer: Add another 7 lasagna noodles, another 3 1/2 cups marinara sauce, the remaining spinach, another third of the mozzarella.

For fourth layer: Add 7 lasagna noodles, remaining marinara sauce and remaining mozzarella cheese. You may have leftover noodles; save for another use.

Cover pan with foil and bake in preheated oven 1 hour. Uncover and let rest 5 minutes before cutting and serving.

Note: Leftovers freeze well. Wrap individual portions, then freeze.

To serve, thaw in refrigerator, then reheat 1 to 2 minutes in the microwave on full power.

Marinara Sauce
1 medium yellow onion, cut into 1/4-inch squares
1 small carrot, cut into 1/4-inch squares
1 rib celery, cut into 1/4-inch squares
1 tablespoon freshly minced garlic
1/2 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
6 1/2 cups good-quality canned tomatoes, diced
3 1/4 cups good-quality tomato puree
1/2 cup basil pesto
1 tablespoon salt
1 tablespoon pepper

In large saucepan over medium heat, add oil. Saut