Description
A comforting vegetarian lasagna layered with tender mushrooms, sautéed spinach, creamy ricotta, rich tomato sauce, and melted cheese, baked until bubbly and golden.
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 400 g mushrooms, sliced
- 200 g fresh spinach
- 2 cups marinara sauce
- 250 g ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 180°C (350°F).
- Cook lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a pan and sauté onion until translucent.
- Add garlic and mushrooms; cook until mushrooms release moisture and brown.
- Add spinach and cook until wilted. Season with salt and pepper.
- In a bowl, mix ricotta, egg, oregano, basil, and half of the Parmesan cheese.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, ricotta mixture, mushroom-spinach mixture, sauce, and mozzarella.
- Repeat layers, finishing with sauce, mozzarella, and remaining Parmesan.
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Letting lasagna rest helps it set for cleaner slices.
- You can use no-boil noodles if preferred.
- Add nutmeg to ricotta for extra depth.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian