Ingredients
Scale
- 12 lasagna noodles
- 2 tablespoons olive oil
- 3 cups sliced mushrooms
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until mushrooms are tender, about 5 minutes.
- Add spinach to the skillet and cook until wilted. Season with salt and pepper.
- In a bowl, combine ricotta cheese with some salt and pepper. Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, mushroom-spinach mixture, ricotta, mozzarella, and marinara. Repeat layers until ingredients are used, ending with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let sit for 10 minutes before serving. Garnish with Parmesan and fresh herbs if desired.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based cheeses.
- To save time, use store-bought marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 45 mg
