Ingredients
Scale
- 9 pieces lasagna noodles
- 2 cups fresh spinach (chopped)
- 2 cups mushrooms (sliced, preferably cremini)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1 piece egg (beaten, optional for creaminess)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat.
- In a bowl, mix ricotta, beaten egg (if using), and half of the mozzarella cheese. Combine well.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture, followed by half of the spinach and mushroom mixture.
- Repeat the layering process: sauce, noodles, the remaining ricotta mixture, and the remaining veggies.
- Top with the last 3 noodles, remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until bubbly and golden brown.
- Let it cool for 10 minutes before slicing. This helps the layers set!
- Prep Time: 20
- Cook Time: 40