Description
A delicious and hearty Mushroom and Spinach Lasagna that is perfect for a vegetarian meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 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.
- Fill a large pot with water, season with salt, and bring to a boil. Add lasagna noodles and cook until al dente, then drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute.
- Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and liquid has evaporated.
- Stir in chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat.
Notes
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- For a creamier texture, mix some cream into the ricotta cheese.
- Let the lasagna sit for a few minutes after baking for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Mushroom And Spinach Lasagna Recipe, Vegetarian Lasagna