Ingredients
Scale
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 jar (24 ounces) marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles in salted boiling water according to package instructions, then drain.
- Sauté onions and garlic in olive oil, add mushrooms, and season with oregano, basil, salt, and pepper.
- Mix ricotta cheese, egg, and a pinch of salt until smooth.
- Layer marinara sauce, noodles, ricotta mixture, and sautéed mushrooms in a baking dish, repeating layers and topping with mozzarella and Parmesan.
- Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly.
- Let the lasagna rest for 10 minutes before slicing.
Notes
- Feel free to add other vegetables or proteins to customize your lasagna.
- Make-ahead tip: Prepare the lasagna a day in advance and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg