Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup heavy cream or plant-based alternative
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the mushroom and spinach filling: In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent. Add sliced mushrooms and cook until golden. Stir in chopped spinach until wilted. Season with salt and pepper. Let cool slightly.
- Assemble the lasagna: Spread marinara sauce in a 9×13-inch baking dish. Layer three lasagna noodles, followed by half of the mushroom-spinach mixture, half of the ricotta, and a sprinkle of mozzarella. Repeat layers: noodles, filling, cheese. Finish with a final layer of noodles, marinara, mozzarella, Parmesan, and pour heavy cream evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden. Rest for 10 minutes before serving. For an extra crispy top, broil for 2 minutes, watching carefully.
Notes
- Use gluten-free lasagna noodles for a gluten-free version.
- Vegan cheese can replace ricotta and mozzarella for vegan adaptation.
- Prepare ahead and refrigerate overnight for convenience.
- Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg