Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups sliced mushrooms
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté garlic until fragrant. Add mushrooms, cook until tender, season with salt and pepper.
- Add chopped spinach to the skillet, cook until wilted. Remove from heat.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer noodles, mushroom-spinach mixture, ricotta, and mozzarella. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 35-40 minutes until bubbly and golden brown.
Notes
- You can substitute spinach with kale or Swiss chard for variation.
- Use part-skim mozzarella for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
