Ingredients
Scale
- 12 lasagna noodles
- 2 cups sautéed mushrooms
- 3 cups fresh spinach
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 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 mushrooms and cook until tender. Season with salt and pepper.
- Add spinach to the skillet and cook until wilted. Remove from heat.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer noodles, mushroom-spinach mixture, ricotta, and mozzarella. Repeat layers until ingredients are used, ending with cheese on top.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden. Let sit for 10 minutes before serving.
Notes
- You can substitute with vegan cheese for a dairy-free version.
- For extra flavor, add a pinch of red pepper flakes to the mushroom mixture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (~1/6 of the dish)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg