Ingredients
Scale
- 12 no-boil lasagna noodles or regular lasagna pasta, cooked al dente
- 2 cups fresh spinach, chopped
- 1 pound (450g) fresh mushrooms, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 8 minutes.
- Add chopped onion and minced garlic, cooking for an additional 3-4 minutes until fragrant.
- Mix in chopped spinach and cook until wilted. Season with salt and pepper, then remove from heat.
- In a medium bowl, combine ricotta cheese with a pinch of salt and pepper.
- Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce.
- Place a layer of lasagna noodles over the sauce, then spread half of the mushroom and spinach mixture on top.
- Add dollops of the ricotta mixture and sprinkle with a third of the mozzarella and Parmesan cheese.
- Repeat layers, finishing with a final layer of noodles topped with remaining sauce and cheeses.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly.
- Let rest for 10 minutes before slicing.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
- This lasagna can be frozen; consume within 2 months for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg