Description
A rich and creamy lasagna made with spinach and mushrooms.
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 sliced mushrooms
- 1 jar (24 oz) 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 lasagna noodles according to package instructions.
- In a pan, sauté mushrooms until soft. Add spinach and cook until wilted.
- In a bowl, mix ricotta, garlic powder, onion powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 noodles, half the ricotta mixture, half the spinach and mushrooms, and a layer of mozzarella.
- Repeat layers, finishing with noodles and marinara sauce on top.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- Use no-boil lasagna noodles for quicker preparation.
- Adjust the amount of cheese to your taste.
- Can add cooked ground meat for extra protein.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Creamy Spinach Mushroom Lasagna