Description
A delicious meatless lasagna made with creamy mushrooms and layers of cheese, perfect for a comforting dinner.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups spinach
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 1 jar marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until onion is translucent.
- Add mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms are tender.
- Add spinach and cook until wilted.
- In a bowl, mix ricotta cheese, Parmesan cheese, and half of the mozzarella cheese.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the mushroom mixture, and a third of the remaining marinara sauce.
- Repeat the layers, finishing with the marinara sauce on top. Sprinkle the remaining mozzarella cheese over the top.
- Bake for 30-35 minutes until cheese is bubbly and golden brown. Let cool for 10 minutes before serving.
Notes
- For a variation, add zucchini or bell peppers to the mushroom mixture.
- Can be stored in the fridge for up to 3 days.
- Freezes well, just thaw before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg