Name: Mushroom And Spinach Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 9 lasagna noodles; 1 pound fresh spinach, washed and chopped; 1 pound mushrooms, sliced; 1 onion, diced; 3 cloves garlic, minced; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 3 cups marinara sauce; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent and fragrant, around 3-4 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 6-8 minutes.
Stir in the chopped spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese with half of the mozzarella and half of the Parmesan cheese. Season with salt and pepper to taste.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place three lasagna noodles on top.
Spread half of the mushroom and spinach mixture over the noodles, followed by a layer of the cheese mixture. Repeat the layers, finishing with a final layer of lasagna noodles and marinara sauce.
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the lasagna.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
Allow the lasagna to cool slightly before slicing and serving.

Ingredients

Instructions

Nutrition Facts