Description
Enjoy this creamy mushroom spinach lasagna, a perfect blend of flavors and comfort that’s ideal for any occasion.
Ingredients
Scale
- 9 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 cups fresh spinach
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
- Add the mushrooms and cook until they are soft, then stir in the spinach and cook until wilted.
- In a bowl, mix together the ricotta, Parmesan, oregano, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer three lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the cooked vegetables, and a third of the mozzarella cheese.
- Repeat the layering process once more, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until bubbly and golden.
- Let it sit for 10 minutes before slicing and serving.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- This lasagna can be made ahead of time and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg