Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella
- 2 cups marinara sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until tender. Stir in spinach and cook until wilted. Season with salt, pepper, and basil.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, mushroom-spinach mixture, ricotta, and shredded mozzarella. Repeat layers, ending with cheese on top.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- You can substitute spinach with kale or zucchini for variation.
- Make ahead and refrigerate overnight for an even easier weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 45 mg