Description
A comforting lasagna with layers of sautéed spinach, mushrooms, and creamy ricotta, inspired by a beloved family recipe.
Ingredients
Scale
- 12 no-boil lasagna noodles
- 4 cups fresh spinach
- 2 cups sliced button and shiitake mushrooms
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Olive oil for sautéing
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a bit of olive oil in a large skillet over medium heat. Add minced garlic, and sauté until fragrant.
- Toss in your sliced mushrooms and cook until golden brown. Then, add spinach and cook until wilted. Season with salt and pepper.
- Mix together ricotta cheese, heavy cream, and Parmesan cheese in a separate bowl until smooth. Add salt and pepper for flavor.
- Spread a layer of the ricotta mixture on the bottom of a 9×13 inch baking dish. Top with a layer of noodles, sautéed spinach and mushroom mixture, and a sprinkle of mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with noodles topped with ricotta and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbling and golden.
- Let the lasagna rest for 15-20 minutes before slicing.
Notes
Feel free to substitute ingredients like cottage cheese for ricotta or use gluten-free noodles to accommodate dietary needs.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: lasagna, spinach, mushroom, vegetarian, comfort food, family recipe