Description
A rich and creamy lasagna filled with spinach and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 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; drain and set aside.
- In a skillet, sauté the mushrooms until tender, then add the spinach and cook until wilted.
- In a bowl, mix ricotta cheese, garlic powder, onion powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the spinach and mushroom mixture, and a layer of mozzarella cheese.
- Repeat the layers, finishing with a layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add other vegetables like zucchini or bell peppers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg