Description
This creamy spinach and mushroom lasagna is a comforting dish layered with pasta, spinach, mushrooms, and a rich cheese sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 10 ounces fresh spinach
- 2 cups ricotta cheese
- 1 egg
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 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.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
- Add mushrooms and cook until they release their moisture.
- Stir in spinach and cook until wilted. Season with salt and pepper.
- In a bowl, mix ricotta cheese and egg.
- In a baking dish, spread a layer of marinara sauce.
- Layer with noodles, ricotta mixture, spinach-mushroom mixture, mozzarella, and Parmesan. Repeat layers.
- Top with remaining cheese and bake for 25-30 minutes until bubbly and golden.
Notes
For a vegetarian option, ensure all ingredients are plant-based. Let the lasagna rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g