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Description
A vegetarian lasagna with spinach, mushrooms, and a creamy sauce.
Ingredients
Scale
- 1 pound lasagna noodles
- 1 tablespoon olive oil
- 1 pound mushrooms, sliced
- 10 ounces frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg, beaten
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Stir in spinach and cook for another minute.
- In a bowl, combine ricotta cheese, Parmesan cheese, basil, and egg.
- Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Top with a layer of lasagna noodles, followed by half of the ricotta mixture, half of the mushroom mixture, and 1/3 of the mozzarella cheese. Repeat layers. Top with remaining noodles, marinara sauce, and mozzarella cheese.
- Bake for 30-35 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- You can use fresh spinach instead of frozen.
- Add other vegetables, such as zucchini or bell peppers.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg