Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic and mushrooms until tender. Add spinach and cook until wilted. Season with salt and pepper.
- In a mixing bowl, combine ricotta, Parmesan, and half of the mozzarella.
- Spread a thin layer of marinara sauce in a baking dish. Layer noodles, mushroom-spinach mixture, ricotta blend, and sauce. Repeat layers, ending with cheese on top.
- Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil, sprinkle remaining mozzarella, and bake for an additional 10 minutes until bubbly and golden.
- Let sit for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- You can substitute with gluten-free noodles if needed.
- For a vegan version, use plant-based cheese and skip the Parmesan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg