Ingredients
Scale
- 12 lasagna noodles lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.
- Stir in the fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- In a mixing bowl, combine ricotta cheese, egg, and a pinch of salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer 4 lasagna noodles over the sauce, then spread half the ricotta mixture, half the spinach and mushroom mixture, and a third of the mozzarella cheese.
- Repeat the layers once more, finishing with the remaining noodles, marinara sauce, and mozzarella cheese on top. Sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for about 30-35 minutes, or until the cheese is bubbly and golden brown. Let it cool for 10 minutes before serving.
- Prep Time: 30
- Cook Time: 35