Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 pound fresh mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce or heavy cream
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the lasagna noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until golden brown. Add minced garlic and cook for another minute. Stir in chopped spinach and cook until wilted. Season with salt and pepper.
- In a bowl, combine ricotta cheese, grated Parmesan, and half of the shredded mozzarella. Mix well. Add béchamel sauce or heavy cream to mushroom and spinach mixture, stirring to create a rich, creamy base.
- Preheat oven to 375°F (190°C). Spread a thin layer of mushroom mixture on the bottom of a baking dish. Layer with lasagna noodles, more mushroom mixture, and shredded mozzarella. Repeat until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
- Use fresh, high-quality ingredients for optimal flavor.
- Add a pinch of nutmeg to the béchamel sauce for extra depth.
- Adjust cheese quantities for your preferred creaminess.
- Allow the lasagna to rest after baking to enhance slicing and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg