Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 tablespoons olive oil
- 1 pound sliced mushrooms
- 3 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add mushrooms and cook until tender. Add garlic, salt, and pepper; cook for 1 minute.
- Add chopped spinach and cook until wilted. Remove from heat.
- Spread a thin layer of mushroom mixture on the bottom of the dish. Layer with lasagna noodles, ricotta, mozzarella, Parmesan, and mushroom-spinach mixture. Repeat layers ending with cheese on top.
- Bake uncovered for 30-35 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
- You can substitute fresh spinach with frozen, thawed, and drained.
- For a vegan version, replace cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
