By Robyn Burton
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions if using regular noodles. Skip if using no-boil noodles.
Slice mushrooms and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add mushrooms to the skillet and sauté for about 5-7 minutes until soft and browned.
Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Remove from heat.
In a bowl, mix ricotta cheese with half of the Parmesan cheese, and season with salt and pepper.
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
Layer 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Add half of the mushroom and spinach mixture over the ricotta.
Sprinkle 1 cup of mozzarella cheese over the veggies.
Spread another 1 cup of marinara sauce over the cheese layer.
Repeat layers with 3 more noodles, remaining ricotta, mushroom and spinach mixture, 1 cup mozzarella, and another cup of sauce.
Top with the last 3 noodles, remaining marinara sauce, remaining mozzarella, and remaining Parmesan cheese.
Cover with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Remove from oven and let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
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This Vegetarian Italian Main Course recipe is ready in 1 hour 20 minutes and features Lasagna noodles, Ricotta cheese, Mozzarella cheese and other delicious ingredients. Contains 380 calories total.
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions if using regular noodles. Skip if using no-boil noodles.
Slice mushrooms and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add mushrooms to the skillet and sauté for about 5-7 minutes until soft and browned.
Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Remove from heat.
In a bowl, mix ricotta cheese with half of the Parmesan cheese, and season with salt and pepper.
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
Layer 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Add half of the mushroom and spinach mixture over the ricotta.
Sprinkle 1 cup of mozzarella cheese over the veggies.
Spread another 1 cup of marinara sauce over the cheese layer.
Repeat layers with 3 more noodles, remaining ricotta, mushroom and spinach mixture, 1 cup mozzarella, and another cup of sauce.
Top with the last 3 noodles, remaining marinara sauce, remaining mozzarella, and remaining Parmesan cheese.
Cover with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Remove from oven and let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
Calories per Serving: 380
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