1/2 pound mushrooms, sliced
1 (16 ounce) package lasagna noodles
1 (16 ounce) package shredded mozzarella cheese
1 cup red wine
2 tablespoons white sugar
1 tablespoon dried oregano
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon olive oil
1 pound ricotta cheese
1 pound cream cheese
1 pound spaghetti (16 ounce) package shredded mozzarella cheese
1 pound sliced mushrooms, sliced
1 pound spinach, sliced
1 pound spaghetti squash, sliced
1 (16 ounce) can tomato paste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large saucepan, place mushrooms in water to cover. Stir over medium heat, stirring constantly, until mushrooms are translucent. Stir in wine and white sugar. Remove from heat, and let stand 15 minutes. Stir in oregano, parsley, basil, salt, olive oil and ricotta cheese. Pour over pasta mixture.
Meanwhile, in a large skillet, heat cheese in a large skillet over medium heat. Place ricotta cheese and mushrooms over the cheese. Cook, stirring constantly, until ricotta cheese is melted and mixture is smooth. Sprinkle the mushrooms over ricotta cheese mixture. Remove from heat and stir in cream cheese and spaghetti. Repeat with remaining ingredients.