Ingredients
Scale
- 9 no-boil or regular lasagna noodles
- 2 cups fresh spinach, chopped
- 1 lb fresh mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce or homemade tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add diced onions and sauté until translucent. Add sliced mushrooms and cook until browned and moisture evaporates. Stir in minced garlic and cook for another minute. Add chopped spinach and cook until wilted. Season with salt and pepper. Set aside.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Place three lasagna noodles on top. Spread half of the ricotta cheese evenly over noodles. Add half of the mushroom and spinach filling. Sprinkle with shredded mozzarella and Parmesan cheese. Repeat the layers with remaining ingredients, finishing with a layer of noodles topped with sauce and cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Rest for 10 minutes before slicing and serving.
Notes
- Use no-boil noodles for quicker preparation or regular noodles boiled beforehand.
- For a vegan version, substitute cheeses with vegan cheese alternatives.
- Ensure excess moisture is squeezed from frozen spinach when used.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of lasagna)
- Calories: 325 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
