Ingredients
Scale
- 9 lasagna noodles
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 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 skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until tender, then add spinach and cook until wilted. Season with salt and pepper.
- In a bowl, mix ricotta cheese with a pinch of salt and pepper.
- Spread a layer of marinara sauce in a baking dish. Layer lasagna noodles, mushroom-spinach mixture, ricotta, mozzarella, and Parmesan. Repeat layers, 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 fresh basil if desired.
Notes
- You can substitute spinach with kale or zucchini for variation.
- For a vegan version, use plant-based cheeses and omit meat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg