Description
A delicious mushroom and spinach lasagna recipe packed with flavor and nutrients.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups mushrooms, sliced
- 2 cups spinach, chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until they soften, about 5 minutes.
- Add spinach, salt, and pepper. Cook until spinach wilts, about 2 minutes.
- In a baking dish, spread a layer of marinara sauce.
- Place 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles.
- Add half of the mushroom and spinach mixture on top.
- Sprinkle a layer of mozzarella and parmesan cheese.
- Repeat the layers, finishing with noodles, marinara sauce, and remaining cheeses.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- You can add other vegetables like zucchini or bell peppers.
- Use gluten-free noodles for a gluten-free version.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: mushroom and spinach lasagna recipe, mushroomsalus