Description
A warm and comforting vegetarian lasagna layered with creamy ricotta, melted mozzarella, savory mushrooms, and fresh spinach.
Ingredients
Scale
- 12 lasagna noodles (regular or no-boil if preferred)
- 10 oz fresh spinach (or 14–16 oz frozen, squeezed dry)
- 8 oz mushrooms, sliced
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese (about 12 oz)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 large egg
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt, plus extra to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Prepare lasagna noodles according to package instructions if using regular noodles; drain and lay flat on a sheet to prevent sticking. Lightly oil or spray a 9×13-inch baking dish.
- In a medium bowl, combine ricotta cheese, egg, and a pinch of salt. Stir until smooth. Set aside. Pour a thin layer (about 1/2 cup) of marinara sauce on the bottom of the prepared baking dish.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook 5–7 minutes until they release liquid and soften. Add fresh spinach in batches, stirring until wilted. Season with salt, pepper, and Italian seasoning. Cook off excess moisture. Remove from heat.
- Assemble the lasagna: place a layer of noodles over the sauce, spread 1/3 of the ricotta mixture over noodles, add 1/3 of the sautéed spinach and mushrooms, sprinkle 1 cup mozzarella, and add 1/2 cup marinara. Repeat two more times, finishing with remaining mozzarella and the grated Parmesan on top. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 8–10 minutes before slicing. Serve warm.
Notes
For a lighter version, use part-skim cheeses. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for 2–3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg