Description
A creamy, savory lasagna layered with sautéed mushrooms, spinach, ricotta, and melted mozzarella—perfect for a comforting vegetarian meal.
Ingredients
- 9–12 lasagna noodles
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 10 oz mushrooms, sliced
- 5 oz fresh spinach
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 cups marinara sauce
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles per package; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
- Stir in garlic; cook 1 minute until fragrant.
- Add mushrooms; sauté until browned and moisture evaporates, about 5–7 minutes.
- Add spinach; cook until wilted. Season with salt, pepper, and nutmeg. Remove from heat.
- In a bowl, mix ricotta, egg, half the Parmesan, salt, and pepper.
- Spread 1/2 cup marinara on the bottom of a 9×13″ baking dish.
- Layer 3–4 noodles, one-third of the ricotta mixture, sautéed vegetables, 1/2 cup marinara, and 1/2 cup mozzarella. Repeat twice.
- Top with final layer of noodles, remaining marinara, mozzarella, and Parmesan.
- Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Let rest 10 minutes before slicing and serving.
Notes
- You can swap fresh spinach with frozen (thawed and drained).
- Add a pinch of red pepper flakes for heat.
- For extra creaminess, stir a little béchamel or cream into the ricotta mixture.
- Leftovers keep well refrigerated for 3–4 days; freeze up to 2 months.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of lasagna)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 60 mg
