Description
A rich and comforting vegetarian lasagna layered with creamy ricotta, sautéed mushrooms, fresh spinach, and gooey mozzarella—perfect for a hearty dinner!
Ingredients
Scale
For the Sauce & Filling:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced
- 10 oz fresh spinach leaves
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
For the Lasagna Layers:
- 9 lasagna noodles (cooked or oven-ready)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté the onion for 2-3 minutes until soft.
- Add garlic and mushrooms, cooking until mushrooms release moisture and brown.
- Stir in spinach and cook until wilted. Remove from heat.
Mix the Ricotta:
- In a bowl, combine ricotta, egg, Parmesan, salt, black pepper, and nutmeg.
- Stir in the spinach and mushroom mixture.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce.
- Layer lasagna noodles, ricotta mixture, and mozzarella. Repeat, finishing with marinara sauce and mozzarella on top.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10-15 minutes until cheese is golden and bubbly.
Serve:
- Let rest for 10 minutes before slicing. Enjoy warm!
Notes
- Use oven-ready noodles for a quicker prep.
- Add red pepper flakes for a slight kick.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
