Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon 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 sliced mushrooms, sauté until tender. Stir in spinach, cook until wilted. Season with salt, pepper, and basil.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, and a pinch of salt.
- Spread a thin layer of marinara sauce in a baking dish. Layer 3 noodles, mushroom-spinach mixture, ricotta mixture, and sauce. Repeat layers, finishing with noodles topped with sauce and remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing. Serve warm.
Notes
- Feel free to add cooked ground meat for a non-vegetarian version.
- Use fresh basil for more flavor.
- Can be prepared ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg