Ingredients
- Lasagna noodles (whole grain or gluten-free optional)
- 4 cups fresh spinach (or thawed frozen spinach)
- 8-10 ounces sliced cremini and shiitake mushrooms
- 15 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded whole-milk mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2-3 cloves garlic, minced
- Fresh basil, oregano, or thyme (to taste)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the noodles according to package directions, salting the water if using traditional noodles.
- In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Stir in garlic and cook for an additional minute.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan, salt, pepper, and dried herbs until combined.
- Spread a thin layer of sauce in the bottom of the baking dish. Layer noodles, half of the cheese mixture, mushrooms, spinach, and more mozzarella. Repeat layers, finishing with noodles and sauce on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for another 15-20 minutes until the cheese is golden and bubbly.
- Allow to cool for 10-15 minutes before slicing to serve.
Notes
For added vegetables, consider including sautéed zucchini or bell peppers. Let the lasagna sit after baking to ensure clean slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian