Description
A delicious meatless lasagna layered with creamy ricotta, sautéed mushrooms, and fresh spinach.
Ingredients
Scale
- 8 ounces lasagna sheets
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces assorted mushrooms, sliced (cremini, shiitake, or button)
- 1 teaspoon thyme
- 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups fresh spinach, roughly chopped
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Prepare the lasagna sheets according to the package directions until they are just tender, then drain and set aside.
- In a large skillet, warm the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, around 5 minutes. Incorporate the minced garlic and sauté for an additional minute until fragrant.
- Introduce the sliced mushrooms to the skillet, along with thyme, oregano, salt, and pepper. Sauté until the mushrooms are soft and their moisture has evaporated, which should take about 8-10 minutes. Remove from heat and allow to cool slightly.
- In a separate bowl, mix together the ricotta cheese, egg, and chopped spinach until well blended. Season with a touch of salt and pepper.
- To layer the dish, start by spreading a small amount of tomato sauce on the bottom of a 9×13 inch baking dish. Place three lasagna sheets over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed mushroom mixture, and a sprinkle of one-third of the mozzarella cheese. Repeat this process, layering with tomato sauce, noodles, ricotta, mushrooms, and finishing with a final layer of noodles topped with the remaining tomato sauce, mozzarella, and Parmesan cheese.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. After that, remove the foil and continue baking for another 15 minutes, or until the cheese is melted and golden brown.
- Allow the layered delight to rest for about 10 minutes before cutting into squares and serving.
Notes
- Let the lasagna rest before serving for better slicing.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Mushroom Lasagna Meatless, Vegetarian Lasagna, Mushroom Lasagna