Spinach Mushroom Cannelloni

Filling:

• 2 tablespoons olive oil
• 1 small onion chopped
• 1 garlic clove minced
• 3 cups fresh spinach
• 2 cups sliced mushrooms
• 1 1/2 cups ricotta cheese
• 1/2 cup shredded Mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 large egg beaten
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Marinara Sauce:

• 1 tablespoon olive oil
• 1/2 small onion chopped
• 2 garlic cloves minced
• Dash crushed red pepper
• 1 teaspoon fennel seeds
• 3 15 ounce cans diced tomatoes
• 1 tablespoon tomato paste
• 3 tablespoons chopped fresh basil
• salt and pepper to taste

Pasta:

• 1 box no-boil lasagna noodles we use Barilla No-Boil Homemade Flat Lasagna Noodles

Cheese Topping:

• 1 1/2 cups shredded Mozzarella cheese