Description
A delicious Mushroom and Spinach Lasagna that layers tender pasta with a rich filling.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups mushrooms, sliced
- 2 cups spinach, fresh
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until softened. Stir in spinach and cook until wilted.
- In a bowl, mix ricotta cheese, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the ricotta mixture, half of the mushroom and spinach mixture, and a third of the mozzarella.
- Repeat the layers, finishing with noodles and remaining sauce on top.
- Sprinkle remaining mozzarella and Parmesan on top.
- Bake for 30-35 minutes until bubbly and golden.
Notes
- Let the lasagna cool for 10 minutes before slicing.
- You can add more vegetables if desired.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Mushroom and Spinach Lasagna, Vegetarian Lasagna, Comfort Food