Description
Indulge in the comforting flavors of this Mushroom and Spinach Lasagna. Layers of lasagna noodles, sautéed mushrooms, fresh spinach, creamy ricotta, and gooey cheese, all baked to perfection. A hearty vegetarian dish that’s sure to satisfy your cravings!
Ingredients
Scale
Lasagna Noodles:
- 9 lasagna noodles (cooked and drained)
Sautéed Mushrooms and Spinach:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 16 ounces mushrooms (sliced)
- 5 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Additional:
- 3 cups marinara sauce (store-bought or homemade)
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté Vegetables: In a skillet, sauté onion, garlic, mushrooms, and spinach until cooked.
- Prepare Cheese Mixture: Mix ricotta, egg, and Parmesan in a bowl.
- Layer Ingredients: Layer noodles, ricotta mixture, mushroom-spinach mix, mozzarella, and marinara sauce in a baking dish.
- Bake: Cover with foil and bake, then remove foil and bake until golden.
- Rest and Garnish: Let the lasagna rest before slicing. Garnish with fresh herbs.
Notes
- You can substitute cottage cheese for ricotta if preferred.
- Add a layer of béchamel sauce for extra richness, or use no-boil noodles to save time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
