Ingredients
Scale
- 12 lasagna noodles
- 2 cups sliced mushrooms (preferably cremini or button mushrooms)
- 3 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sliced mushrooms and cook until tender, about 5-7 minutes. Stir in chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- In a bowl, mix ricotta cheese, half of the Parmesan, salt, and pepper until smooth.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer noodles, half of the mushroom-spinach mixture, half of the ricotta mixture, and sprinkle with mozzarella. Repeat layers: sauce, noodles, remaining mushroom-spinach mixture, ricotta, and mozzarella.
- Finish with a layer of mozzarella and Parmesan cheese on top. Cover with aluminum foil.
- Bake in the preheated oven uncovered for 25 minutes, then remove foil and bake an additional 10-15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- You can substitute gluten-free pasta for regular lasagna noodles for a gluten-free version.
- For added flavor, garnish with chopped fresh basil or parsley before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg