Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups fresh spinach
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat, then add garlic and mushrooms. Sauté until the mushrooms are tender.
- Add fresh spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
- In a bowl, mix ricotta cheese, heavy cream, and half of the mozzarella and Parmesan cheeses.
- Spread a layer of the ricotta mixture on the bottom of a baking dish.
- Layer three lasagna noodles over the ricotta mixture.
- Add half of the spinach and mushroom mixture on top of the noodles.
- Repeat the layers with remaining ingredients, finishing with a layer of noodles and the remaining cheese on top.
- Bake in preheated oven for 30-35 minutes or until golden and bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
- You can substitute the mushrooms with other vegetables like zucchini or bell peppers.
- For a spicier version, add red pepper flakes to the spinach and mushroom mixture.
- Make ahead and refrigerate before baking for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg