Description
This creamy spinach and mushroom lasagna combines layers of tender pasta, rich ricotta, and savory sautéed vegetables for a satisfying vegetarian twist on the classic dish.
Ingredients
Scale
- 12 lasagna noodles, cooked
- 2 cups ricotta cheese 🧀
- 2 cups shredded mozzarella cheese 🧀
- 1 cup grated Parmesan cheese 🧀
- 1 tbsp olive oil 🫒
- 2 cups fresh spinach, chopped 🌿
- 1 cup mushrooms, sliced 🍄
- 1 medium onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 jar (24 oz) marinara sauce 🍅
- 1/2 cup heavy cream 🥛
- Salt and pepper, to taste
Instructions
- Prepare the Veggies: Heat olive oil in a pan. Sauté the onions and garlic until soft, then add mushrooms and spinach. Cook until vegetables are tender and the spinach wilts.
- Mix the Cheese Filling: In a bowl, combine ricotta, half of the mozzarella, Parmesan, and heavy cream. Season with salt and pepper.
- Assemble the Lasagna: In a baking dish, layer marinara sauce, cooked lasagna noodles, cheese mixture, and sautéed vegetables. Repeat the layers, ending with a layer of sauce and mozzarella cheese on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Cool and Serve: Let it cool for 5 minutes before slicing and serving.
Notes
- For a richer flavor, use fresh mozzarella instead of shredded.
- Add red pepper flakes for a spicy kick if desired.
- You can freeze this lasagna for up to 3 months, just bake from frozen with an extra 10 minutes of cooking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 kcal
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 17g