Creamy Spinach & Mushroom Lasagna
A delicious twist on the classic lasagna, combining flavors of spinach and mushrooms with ricotta and mozzarella cheese.
Ingredients
Lasagna Ingredients
- 9 pieces Lasagna noodles Cook according to package instructions.
- 10 ounces Spinach Fresh or frozen, wilted if fresh.
- 8 ounces Mushrooms Sliced.
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese Shredded.
- 1/2 cup Parmesan cheese Grated.
- 2 cloves Garlic Minced.
- 1 small Onion Chopped.
- 2 tablespoons Olive oil For sautéing.
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Italian seasoning
- 2 cups Marinara sauce For layering.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until translucent.
- Add sliced mushrooms and spinach; cook until mushrooms are softened and spinach is wilted.
- In a bowl, mix ricotta cheese with salt, pepper, and Italian seasoning.
Assembly and Baking
- In a baking dish, spread a layer of marinara sauce.
- Place a layer of lasagna noodles.
- Layer with the ricotta mixture, then the spinach and mushroom mixture, and sprinkle mozzarella cheese.
- Repeat the layers, ending with marinara sauce and mozzarella on top.
- Sprinkle Parmesan cheese over the top.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for an additional 15 minutes or until bubbly.
- Let it rest for 10 minutes before serving.
Notes
If you have leftovers, store in an airtight container in the refrigerator for 3-5 days or freeze tightly for up to 3 months. Thaw in the fridge overnight before reheating.