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–+ servings

Mushroom and Spinach Lasagna

A comforting lasagna filled with layers of pasta, creamy cheese, and a hearty vegetable filling.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 tablespoons olive oil
  • 1 piece onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (cremini or button), sliced
  • ½ teaspoon dried thyme
  • to taste salt and pepper
  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach leaves, chopped
  • to taste fresh basil leaves, for garnish

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, add olive oil. Sauté the onion for about 3–4 minutes until translucent. Add garlic and sauté for another minute. Toss in mushrooms, thyme, salt, and pepper; cook until softened. Stir in spinach until wilted.
  4. Spread a layer of marinara sauce on the bottom of the baking dish. Layer three cooked noodles, half of the ricotta, half of the mushroom filling, and one-third of mozzarella and Parmesan. Repeat layers, finishing with marinara sauce on top.
  5. Cover with foil and bake for about 25 minutes. Remove foil and bake uncovered for an additional 10–15 minutes until cheese is bubbly and golden brown.
  6. Let cool slightly before slicing. Garnish with fresh basil leaves and serve warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 600mgFiber: 3gSugar: 5g

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