Description
This creamy spinach and mushroom lasagna is a quick and delicious comfort food that packs a punch of flavor and nutrients.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a skillet, sauté the mushrooms until golden brown. Add the spinach and cook until wilted.
- In a bowl, mix ricotta cheese, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, followed by half of the ricotta mixture, half of the sautéed spinach and mushrooms, and a third of the mozzarella.
- Repeat layers, finishing with noodles, marinara sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly.
- Let cool for 10 minutes before slicing and serving.
Notes
- Feel free to add other vegetables like zucchini or bell peppers.
- This recipe can be made ahead of time and stored in the refrigerator before baking.
- For a gluten-free option, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg