Layered Baked Pasta

Sometimes I'm really in the mood for some Italian food. However, traditionally its loaded with cheese, and sometimes meat too. So I decided to combine the stuffed mushroom filling with the layered pasta idea of lasagna to give it a nice filling.

Take the recipe from "Delicious stuffed Mushrooms" for the Mushroom filling, and tweak it a little.
http://vegantasties.blogspot.com/2010/01/delicious-stuffed-mushrooms.html


1 cup Mushrooms, chopped (something like portabello or button mushrooms, but I'm sure other kinds would work too)
1 cup red onion, chopped
2 or 3 cloves garlic, diced or crushed
1/3 cup red peppers, diced
1 cup bread crumbs (or crumbled toast works too in a pinch, as we discovered)
3 Tbsp olive oil
1 tsp salt
1 tsp dried basil
2 tsp oregano

Optional:
1/2 tsp chili powder
1 tsp crushed red peppers (If you're not expecting this to be spicy, leave this one out. I thought the chili powder was good, because mine isn't terribly spicy. The crushed red peppers do add some heat though)

Before you start chopping the ingredients, start a pan of water to boil and start cooking 1 lb of pasta. There might be a little extra, but you can just put this in a tupperware with a little red sauce and have lunch for later.

Chop your ingredients, and then cook them much the same way as you would for the stuffed mushrooms.
Put the mushrooms, onions, garlic, and peppers in a skillet with the olive oil, for about 5 minutes.
Add salt, spices, and bread crumbs, then cook for another 5, stirring well.

Once both pasta and stuffing are done, take out a large baking pan (like a rectangular cake pan). Take your favorite pasta sauce (or make your own) and some spinach, and begin layering.
Layer it pasta, stuffing, sauce, spinach, pasta, stuffing, sauce, spinach, ect, until it reaches the top of the pan. The top two layers should be pasta and stuffing. Put in the oven at 375 for 40-45 minutes.