Description
A delicious and hearty Mushroom and Spinach Lasagna that layers pasta with a savory filling.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and 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 garlic and mushrooms, sauté until mushrooms are soft.
- Add spinach, salt, and pepper, cook until wilted.
- In a bowl, mix ricotta cheese with 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-spinach mixture, and a layer of mozzarella.
- Repeat the layers and finish with noodles, marinara sauce, and mozzarella on top.
- Bake for 30-35 minutes until cheese is bubbly and golden.
Notes
- Let the lasagna cool for 10 minutes before slicing.
- You can add more vegetables like zucchini or bell peppers.
- Use gluten-free noodles if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Mushroom and Spinach Lasagna, Vegetarian Lasagna, Italian Recipe