Ingredients
Scale
- 9 lasagna noodles (no-boil or traditional)
- 2 cups fresh spinach
- 2 cups sliced mushrooms (button or cremini)
- 1 cup ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese (fresh)
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat the oven to 375°F (190°C) and grease a large baking dish with olive oil.
- In a skillet over medium heat, add olive oil and sauté minced garlic and sliced mushrooms until tender.
- Stir in fresh spinach until wilted.
- In a bowl, mix ricotta cheese with salt, pepper, oregano, and basil.
- Layer the bottom of the baking dish with sauce, followed by noodles, half the cheese mixture, and half the sautéed vegetables. Repeat layers.
- Cover with foil and bake for 30 minutes; then remove foil, sprinkle mozzarella on top, and bake uncovered for an additional 15 minutes until bubbly.
- Allow to rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg