Description
A warm, cheesy vegetarian lasagna filled with savory mushrooms and bright spinach flavors.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a sheet or lightly oiled tray.
- In a small bowl, stir the ricotta with a pinch of salt and pepper to taste.
- In a large skillet, heat the olive oil over medium heat. Add onion and garlic; sauté until softened, about 3–4 minutes.
- Add the mushrooms and cook until they release moisture and start to brown, about 6–8 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt, pepper, oregano, and basil.
- Assemble the lasagna in a baking dish: spread a thin layer of marinara on the bottom, layer with noodles, ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers. Finish with noodles and spread the remaining marinara and top with mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly. Let cool for 5–10 minutes before slicing.
Notes
For added creaminess, stir in one egg or 1/4 cup milk into the ricotta. Let the lasagna rest after baking for easier slicing.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 63mg