Description
A creamy lasagna featuring spinach and mushrooms for an easy weeknight meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 10 ounces fresh spinach
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
- Add mushrooms and cook until they release their moisture.
- Stir in spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta cheese and egg.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, ricotta mixture, spinach-mushroom mixture, mozzarella, and Parmesan. Repeat layers.
- Top with remaining sauce and cheese.
- Bake for 45 minutes or until bubbly and golden.
Notes
For a vegetarian option, ensure all ingredients are meat-free. Let the lasagna rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 25g