Lavangne
Sauté onions and mushrooms in olive oil. At end of sauté, add fresh spinach leaves and wilt. Salt and pepper to taste.Whisk one egg & add to ricotta cheese; blend in chopped parsley.
In 12 rectangular glass pan, grease with butter. Place lavash in bottom of pan and with kitchen shears, cut away excess. Start layering starting with ½ the ricotta mixture, ½ the shredded mozzarella. Repeat layer. Then top with a third sheet of lavash. Empty the sauce over the top making sure it is completely covered everywhere. Sprinkle with parmesan cheese and a bit more mozzarella. Cover loosely with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove foil and bake 10 more minutes until bubbly on top. Let sit for approximately 10 minutes before slicing and serving.
Option: Tuna, crab or browned ground pork or beef can substitute for spinach.
