Indulge in this easy creamy spinach mushroom lasagna Perfect for a weeknight meal this dish is rich in flavor and satisfaction 155 chars
Ingredients
Scale
9–12 lasagna noodles (regular or no-boil)
2 cups fresh spinach (or about 1 cup frozen, thoroughly drained)
8 ounces mushrooms, sliced (button or cremini work great!)
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 jar (about 24 ounces) marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
If you’re using regular lasagna noodles, boil them according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms. Cook for about 5-7 minutes until the mushrooms are tender and browned. Toss in the fresh spinach and stir until wilted—about 2 minutes. Season with salt, pepper, and Italian herbs. Remove from heat and let cool a bit.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir in a pinch of salt and pepper.
In a 9×13 baking dish, spread a bit of marinara sauce on the bottom. Start layering: noodles, a layer of the cheese mixture, a sprinkle of sautéed veggies, and a bit of marinara sauce. Repeat these layers, finishing with noodles and the remaining marinara sauce on top.
Sprinkle the leftover mozzarella and Parmesan cheese on the top layer of sauce.
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10-15 minutes before slicing.
