Description
A hearty lasagna loaded with layers of fresh mushrooms, spinach, creamy ricotta, and tangy marinara sauce, creating a delightful vegetarian dish perfect for any occasion.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups fresh spinach
- 2 cups sliced mushrooms
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic for about a minute before adding in the sliced mushrooms and fresh spinach. Cook until both are softened.
- In a separate bowl, combine ricotta cheese, the egg, salt, and pepper, mixing thoroughly.
- Spread a layer of marinara sauce in a lasagna pan. Place 3 noodles on top, then half of the ricotta mixture, half of the cooked mushroom and spinach, and a layer of mozzarella cheese.
- Repeat the layers – another set of noodles, the remaining ricotta mixture, the rest of the mushrooms and spinach, and more mozzarella. Finish off with marinara sauce and a generous layer of mozzarella on top, finishing with a sprinkle of Parmesan cheese.
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until it is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
For the best flavor, use fresh ingredients and don’t overcook the noodles. Allow the lasagna to rest before slicing for neat portions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg