Description
A rich vegetarian lasagna layered with sautéed mushrooms, spinach, creamy cheeses, and tangy marinara for a comforting Italian main dish.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach leaves, chopped
- Fresh basil leaves for garnish
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil lasagna noodles in salted water until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat, add onion, and cook until translucent.
4. Add garlic and cook for 1 minute.
5. Add mushrooms, thyme, salt, and pepper, cooking until tender and liquid evaporates.
6. Stir in spinach and cook until wilted, then remove from heat.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Layer three noodles over the sauce.
9. Spread half the ricotta over the noodles, then add half the mushroom mixture.
10. Sprinkle a third of the mozzarella and Parmesan on top.
11. Repeat layers with remaining noodles, ricotta, mushrooms, and cheeses.
12. Finish with a final layer of marinara sauce.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Notes
Sauté or blanch vegetables like onions, peppers, or spinach before layering for best texture.
Lasagna tastes even better the next day—make ahead and refrigerate overnight if desired.
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg