Description
A comforting lasagna that combines layers of tender pasta with creamy ricotta, savory mushrooms, and fresh spinach, all enveloped in a rich marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini or button), sliced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and let cool slightly.
- In a skillet, heat the olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for 1 minute. Add mushrooms, thyme, salt, and pepper, cooking until tender. Stir in the spinach until wilted, then remove from heat.
- Spread a layer of marinara sauce on the bottom of the baking dish. Layer with 3 noodles, then half of the ricotta, half of the mushroom mixture, and a third each of mozzarella and Parmesan. Repeat layers, finishing with sauce and remaining cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes, garnish with fresh basil, then cut into squares and serve warm.
Notes
Can be prepared a day in advance and stored in the refrigerator. Can also be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: lasagna, mushroom, spinach, vegetarian, comfort food, Italian recipe