Ingredients
Scale
- 12 lasagna noodles, cooked al dente
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan
- 1 cup shredded mozzarella, divided
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil and butter over medium heat. Sauté mushrooms until browned (8–10 min). Add garlic and thyme; cook 1 more minute. Let cool slightly.
- In a bowl, mix ricotta, egg, Parmesan, ½ cup mozzarella, salt, and pepper. Fold in cooled mushrooms.
- Layer: 1 cup marinara, 4 noodles, ½ mushroom-ricotta mix, ½ cup marinara. Repeat. Top with remaining 4 noodles, remaining marinara, and remaining mozzarella.
- Cover with foil (greased side up). Bake 25 min. Uncover; bake 15–20 min until bubbly and golden.
- Let rest 10–15 min before slicing. Garnish with fresh basil.
Notes
- For gluten-free, use certified GF lasagna noodles.
- Make ahead: Assemble unbaked, refrigerate up to 24 hours. Add 10–15 min to covered bake time.
- Frozen mushrooms work in a pinch—thaw and drain well before sautéing.
- Prep Time: 20 min
- Cook Time: 40 min
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 recipe)
- Calories: 420 Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 65 mg
