Ingredients
Scale
- 12 noodles lasagna
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 egg
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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 olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add sliced mushrooms, oregano, salt, and pepper. Cook until mushrooms are tender, about 5 minutes.
- Add fresh spinach to the skillet, stirring until wilted, about 2 minutes. Remove from heat.
- In a bowl, mix ricotta cheese with the egg until smooth. Stir in the mushroom and spinach mixture.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer 4 lasagna noodles over the sauce, then half of the ricotta mixture, and a layer of mozzarella cheese.
- Repeat the layers: sauce, noodles, ricotta mixture, and mozzarella until all ingredients are used, finishing with noodles and remaining sauce on top.
- Sprinkle with mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
- Prep Time: 30
- Cook Time: 40