Description
This Mushroom And Spinach Lasagna is a delightfully creamy and cheesy vegetarian baked dish with layers of tender mushrooms, fresh spinach, and rich ricotta cheese in a savory marinara sauce.
Ingredients
- 12 lasagna noodles, cooked
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cups sliced mushrooms
- 4 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
1. Preheat oven to 375°F (190°C).
2. Sauté onion in olive oil until translucent.
3. Add mushrooms and cook until browned.
4. Add garlic and cook one minute.
5. Add spinach, season, and cook until wilted.
6. Mix ricotta and egg in a bowl.
7. Spread marinara in baking dish.
8. Layer noodles, ricotta mixture, vegetable mixture, sauce, and mozzarella.
9. Repeat layers ending with cheese on top.
10. Cover with foil and bake 25 minutes.
11. Remove foil and bake 15 minutes until bubbly.
12. Let rest 10 minutes before serving.
Notes
Drain excess moisture from vegetables to avoid watery lasagna.
Let the lasagna cool before slicing.
Store leftovers in the refrigerator up to 4 days or freeze for 3 months.
Customize with your favorite herbs and cheese variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg